Chicken Vindaloo

CHICKEN VINDALOO

Original Recipe

Ingredients:

1 C (160g) chopped onions

5 cloves garlic

2 slices Minced ginger

1 Tbsp oil

1/4 C (63.75g) white vinegar

1 C (149g) diced tomatoes

1 tsp salt

1 tsp garam masala

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1 lb boneless skinless chicken thighs

1/4 C water

1/2 tsp Tumeric

Instructions:

In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5-7 minutes until vegetables are browned on edges (if you sauté your house will smell like it all)

Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

Place chicken in a bowl and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender jar with the 1/4 C water and pour that over the chicken as well. Mix. 

Add turmeric now (adding earlier stains blender jar) and marinate for 30 mins to 8 hrs. 

Pour the chicken marinate into your crock pot and cook on low for 4 hours. (see original recipe for instant directions).

Serve over rice and with NAAN