Katie Lee gives us her CrockStar Confession: Chicken Vindaloo Ingredients -1 cups frozen green beans -2 cups frozen cauliflower -1 lb bone-in 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) -1 cup frozen peas -fresh cilantro or parsley Directions; 1. Layer chicken, green beans, cauliflower, onion, garlic, and ginger in slow cooker. 2. In a separate bowl, combine tomato sauce and all spices. Stir to mix well. 3. Taste tomato sauce and salt as desired. Pour sauce mixture into slow cooker. 4. Cover slow cooker and cook on low at least 5 hours, up to 12 hours. 5. Roughly chop a bunch of fresh cilantro or parsley and toss gently into slow cooker. Stir-in frozen peas. 6. Garnish with more cilantro or parsley and serve with basmati rice and garlic naan.
Tags: Indian, Cooking, Crock-Pot, slow cooker, Recipes, Crock Pot, Cooking Tips, Chicken Vindaloo, crockpotslowcooker
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