Indian food took a long time to grow on me. It wasn’t until I had a break through with Ryan’s Chicken Tikka Masala that I started to really like it. Now, I crave the bold spices and thick sauces. This chicken vindaloo is just that, spicy but not hot, with just enough meat and vegetables, and lot and lots of thick, flavorful sauce for soaking up with rice or bread. Cooked low and slow in the crock pot, this dish has no cream or extra fat and so is thankfully low-calorie. Which means you can have an extra piece of garlic naan-an Indian flat bread, sort of like a pita-for spooning up the tomato sauce.
I added green beans to the sauce but you can omit them, or you can also add peas (which I would have if I had them), carrots, potatoes or any other vegetable you like in a curry.
Crock Pot Chicken Vindalooserves 4, prep 10 min, cook 5 hours, adapted from Recipezaar
- 2 cups fresh green beans
- 1 lb chicken thighs or breasts
- 1 onion, diced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced or grated
- 1 cinnamon stick
- 2 cups tomato sauce or crushed tomatoes
- 1 1/2 tbsp curry powder
- 2 tbsp ground cumin
- 2 tbsp ground mustard
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 2 tsp kosher salt (or salt to taste)
- fresh cilantro or parsley
- Layer green beans, chicken, onion, garlic, ginger, and cinnamon stick in crock pot.
- In a separate bowl, combine tomato sauce and all spices. Stir to mix well.
- Taste tomato sauce and salt as desired. Pour sauce mixture into crock pot.
- Cover crock pot and cook on low 5 hours.
- Before serving roughly chop a bunch of fresh cilantro or parsley and toss gently into crock pot.
- Garnish with more cilantro or parsley and serve with basmati rice and garlic naan.
If you want to cook this in the crock pot over a longer period (say 8 or 10 hours) I would use bone-in chicken and add a little water or chicken broth to the crock. You shouldn’t need much. The chicken and onions will make extra juices along with the tomato sauce but if you know that your crock pot tends to dry out then add some-you can always reduce the sauce a little before serving by turning to high and cooking with the lid off for 30 minutes or so.
You can use store bought flat breads to serve alongside this dish for a super easy meal, but using the crock pot to cook the chicken gives you ample time to make your naan from scratch if you want to. If you don’t want garlic bread, just omit the minced garlic from the recipe, but the garlic naan is delicious-buttery and soft and garlicky. Plan to reheat your extra naan in the oven or on the griddle, it gets gummy in the microwave.
Garlic Naanmakes 8 large flat breads, prep 15 min, rise time 1 hr 3o min, cook time 20 min, adapted from Allrecipes
- 1 cup warm water
- 1 package active dry yeast
- 1/4 cup sugar
- 2 tsp salt
- 3 tbsp milk
- 1 egg, beaten
- 4 1/2 cup bread flour or all purpose flour, approximately
- 2 tsp minced garlic
- 1/4 cup melted butter
- Combine warm water and yeast in a bowl and let stand until frothy.
- Stir in sugar, salt, milk and egg until thoroughly combined.
- Begin folding in flour 1 cup at a time until you have a workable ball of dough that isn’t too sticky.
- Turn dough out onto a floured surface and knead until smooth and elastic.
- Place dough in an oiled bowl, turn to coat, cover with a damp cloth and set someplace warm to rise for 1 hour.
- Once dough has risen, punch down and knead in minced garlic. Alternately you can leave out the garlic for regular naan.
- Form dough into 8 balls. set out on an oiled cookie sheet to rise for 30 minutes. Cover with a damp cloth.
- While dough is rising heat a grill pan, griddle, or heavy skillet to medium high heat.
- Roll out one ball into a thin circle about the size of a pancake or the size you want your bread to be.
- Brush the surface or the grill with oil and place the dough circle on the hot surface.
- Cook several minutes or until brown, brush the uncooked side with melted butter and flip over to cook.
- Brush the cooked side with butter and once browned underneath, remove to a plate and keep warm in a warm oven or under a dish towel.
- Repeat with all dough balls: roll out, grill one side, brush with butter, flip, brush with butter, remove.
- Serve warm, sprinkled with chopped parsley or cilantro if desired.