Crock Pot Chicken Vindaloo
Get ready to dive into a world of bold flavors with this Crock Pot Chicken Vindaloo—a slow cooker adaptation of the classic Indian curry known for its tantalizing spice blend and comforting richness. This recipe brings together tender chunks of chicken thighs, hearty potatoes, and an aromatic medley of spices like garam masala, cumin, turmeric, and cinnamon, all simmered in a creamy coconut milk and tomato sauce. A quick sauté of onions, garlic, and ginger adds a depth of flavor, while the gentle heat of the crock pot ensures perfectly tender results. Serve this vibrant dish over fluffy basmati rice or with warm naan bread, and don’t forget a sprinkle of fresh cilantro for a bright, herbaceous finish. Perfect for meal prepping or an easy make-ahead dinner, this slow cooker chicken vindaloo is a must-try for spice lovers and curry enthusiasts alike!
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 1 cup coconut milk
- 0.5 cup chicken broth
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional)
- 0.5 tsp ground cinnamon
- 1 tsp garam masala
- 1 tsp salt
- 0.5 tsp black pepper
- 2 medium potatoes, peeled and diced
- 0.25 cup fresh cilantro, chopped (for garnish)
- cooked basmati rice or naan bread (for serving)
Instructions
Cut the chicken thighs into large chunks. Set aside.
In a bowl, mix the ground cumin, ground coriander, turmeric, paprika, cayenne pepper (if using), cinnamon, garam masala, salt, and black pepper. Set the spice blend aside.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
Stir in the tomato paste and the spice blend. Cook for 1-2 minutes to toast the spices.
Transfer the mixture to the crock pot. Add the chicken pieces, diced potatoes, coconut milk, chicken broth, and white vinegar. Stir to combine.
Cover the crock pot and cook on high for 4 hours or on low for 6-8 hours, until the chicken is tender and the potatoes are cooked through.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro, over basmati rice or with naan bread.
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.0 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 440 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5520 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
