Best 4 Crock Pot Chicken Vindaloo Recipes

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**Indulge in a Culinary Journey to India: Discover the Delights of Crock-Pot Chicken Vindaloo**

Embark on a tantalizing culinary adventure with our carefully curated collection of crock-pot chicken vindaloo recipes. Vindaloo, a vibrant and flavorful dish originating from the vibrant coastal state of Goa, India, promises an explosion of taste with its perfect balance of heat, tanginess, and aromatic spices. Our diverse selection of recipes caters to every palate, from the mildly spiced to the fiery hot, and includes options for both traditionalists and those seeking a contemporary twist. Prepare to be mesmerized by the symphony of flavors as you explore these delectable creations, all offering a unique interpretation of this beloved Indian classic.

Let's cook with our recipes!

CROCK POT CHICKEN VINDALOO



Crock Pot Chicken Vindaloo image

For the Vegetarian version: use your favorite veggies, omit the cinnamon stick. This is my sister's recipe (Thank you Najla! XOXO), she made it on the stove top. It's really yummy!!

Provided by najwa

Categories     One Dish Meal

Time 5h10m

Yield 3 serving(s)

Number Of Ingredients 15

3 tablespoons vinegar
3 garlic cloves, minced
1 1/2 tablespoons fresh ginger
3/4 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground hot pepper
1 tablespoon mustard seeds
2 tablespoons olive oil
1 cup tomato sauce
1 cinnamon stick
1 small onion, chopped
3 boneless skinless chicken breast halves, quartered
2 tablespoons fresh parsley, chopped

Steps:

  • Puree first 10 ingredients in a blender.
  • Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
  • Add chicken and turn to cover.
  • Cook on low for 5 hours.
  • Sprinkle with chopped parsley before serving.
  • Serve with rice or rolls, enjoy!

CHICKEN VINDALOO



Chicken Vindaloo image

A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Provided by Keith Dallmer

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 20

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

Steps:

  • Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
  • Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 50.4 g, Cholesterol 70.3 mg, Fat 11.6 g, Fiber 8.4 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 785.1 mg, Sugar 10.9 g

CROCK POT CHICKEN VINDALOO (WW 5 PTS. PER SERVING)



Crock Pot Chicken Vindaloo (Ww 5 Pts. Per Serving) image

From a Weight Watcher's Crock Pot cookbook. I haven't tried it yet but copied from my friend's book. The recipe states that Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.

Provided by Oolala

Categories     One Dish Meal

Time 5h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, cut into 1/2 inch wedges through the root end
3/4 lb potato, peeled, cut into 1-inch cubes
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1 -3 teaspoon Thai red curry paste, can use green
1 1/2 teaspoons curry powder
1 (16 ounce) bag frozen broccoli carrots cauliflower mix
1/2 cup reduced-fat coconut milk

Steps:

  • In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
  • Sprinkle with salt.
  • Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
  • Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
  • About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
  • Cover and cook on high until vegetables are crisp tender, about 30 minutes.

Nutrition Facts : Calories 218.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 65.8, Sodium 397.8, Carbohydrate 19.2, Fiber 2.5, Sugar 2, Protein 30.1

CHICKEN VINDALOO



Chicken Vindaloo image

Make and share this Chicken Vindaloo recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 -3 1/2 lb chicken, quartered and skinned
salt & freshly ground black pepper
ghee or butter
3 garlic cloves, peeled and minced
2 cups yellow onions, finely chopped
2 tablespoons ginger powder
2 teaspoons cumin powder
2 teaspoons yellow mustard seeds, ground
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon turmeric
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
2 tablespoons dried tamarind, mixed with
2 tablespoons hot water, worked through a sieve, discarding the seeds

Steps:

  • Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
  • Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
  • Add the garlic and onion to the pan and sauté until golden brown.
  • Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
  • Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
  • Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
  • Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
  • Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

Tips:

  • Substitute boneless, skinless chicken thighs for a richer flavor.
  • Adjust the cayenne pepper to your desired spice level.
  • Use a slow cooker liner for easy cleanup.
  • Serve with basmati rice or naan bread.
  • Garnish with cilantro or plain yogurt before serving.

Conclusion:

This crock-pot chicken vindaloo is an easy and flavorful dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and aromatic. Serve it with rice or naan bread, and you have a complete meal that the whole family will love.

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