Its cold again in Georgia and this is a good crock pot meal. Vindaloo is an Indian Curry dish that is one of the most popular at Indian restaurants. This dish is flavorful and some may consider it spicy even though there is not much chili pepper in this recipe. The spice comes from the mix of cinnamon, fresh ground black pepper corns and garam masala.
Ingredients
7 medium onions Julienned
1 tbs olive oil
6 tsp distilled white vinegar
5 dried Serrano or Thai chili peppers (add more for additional heat or less to tone the heat down)
3 lb boneless chicken thighs (can substitute lamb loins)
1 tbs minced garlic
1 tbs minced ginger
6 small red potatoes, quartered (optional)
Cilantro (optional garnish)
Grind the following together in a spice grinder:
1/2 tbs ground cinnamon
1/2 tbs black pepper corns
1/2 tbs of kosher salt
1 tbs garam masala
1 tsp turmeric powder
1 tsp whole coriander seeds
1/2 tsp black mustard seeds
In a large skillet, heat oil and caramelize onions. While onions are carmalizing, soak dried chili's in vinegar. Once the onions are almost done add rehydrated chili's and vinegar to skillet. Remove from heat and let cool slightly.
In a food processor combine all ingredients except chicken and potatoes and pulse until it becomes a paste. Place chicken and paste blend in crock pot on low for 6 hours. Add potatoes and cook on high for an additional 2 to 3 hours or until potatoes are done.
Serve over rice or with Naan.
Ingredients
7 medium onions Julienned
1 tbs olive oil
6 tsp distilled white vinegar
5 dried Serrano or Thai chili peppers (add more for additional heat or less to tone the heat down)
3 lb boneless chicken thighs (can substitute lamb loins)
1 tbs minced garlic
1 tbs minced ginger
6 small red potatoes, quartered (optional)
Cilantro (optional garnish)
Grind the following together in a spice grinder:
1/2 tbs ground cinnamon
1/2 tbs black pepper corns
1/2 tbs of kosher salt
1 tbs garam masala
1 tsp turmeric powder
1 tsp whole coriander seeds
1/2 tsp black mustard seeds
In a large skillet, heat oil and caramelize onions. While onions are carmalizing, soak dried chili's in vinegar. Once the onions are almost done add rehydrated chili's and vinegar to skillet. Remove from heat and let cool slightly.
In a food processor combine all ingredients except chicken and potatoes and pulse until it becomes a paste. Place chicken and paste blend in crock pot on low for 6 hours. Add potatoes and cook on high for an additional 2 to 3 hours or until potatoes are done.
Serve over rice or with Naan.
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