Amateur Crockpot Chicken Vindaloo

Guest Entree Entry

This recipe is inspired by a trip to one of my favorite small cities - Brevard, NC.  If you haven't been to Brevard, you need to go, today; seriously, stop what you are doing and head that way!  There are so many awesome little shops, including a new favorite - Spice it to a Tea.  Highly recommended by all the chefs on this blog. ;)

 

Now, the recipe below is a mash up from about 4 recipes I found online.  I picked the ingredients I knew I could attain at a reasonable price as well as the ingredients I was familiar with... This Indian cuisine typically has a lot more steps, but I am somewhat lazy... I mean afterall I used a Crockpot!

2 tbsp extra light olive oil

½ c Swanson’s 99% fat free chicken broth
1 can diced tomatoes
3 tbsp white wine vinegar
1 + ½ onions chopped
2 tbsp garlic minced
6 garlic cloves
1 tbsp brown sugar
1 Vindaloo Curry Powder tester packet from Spice it to a Tea Brevard, NC
1lb skinless boneless chicken breast cut into 1 inch cubes

If possible, marinate all the above ingredients overnight (which I did).  Place everything into a Crockpot and stir around until it’s evenly mixed.  Let it cook for either 4hrs on HIGH or 8hrs on LOW.  I did 4hrs on HIGH.

Serve over Jasmine or Basmati rice (I use the Basmati Uncle Ben’s 90 second rice). 

In case anyone was interested in the calories of this meal, we are looking at ¼ of the Vindaloo concoction at 280 calories (11g Fat, 20g Carbs, and 24g Protein). And half of the pouch of the rice is 220 calories.  Add the two together and you get a well balanced 500 calorie meal (50% Carbs, 25% Protein, 25% Fat).

 

Verdict:  It was OK for "Vindaloo" but I could tell it was very Americanized since I used common American ingredients.  I would tweak this recipe in the future.  With it being cooked in a Crockpot, the original moisture was retained, so I would nix the chicken broth.  It was a little too soupy for what I was expecting.  Also, some of the recipes I looked at said to use tomato paste.  With that being said, I would also incorporate that in the future to make it a little thicker.  But if you are looking for a semi-cultured dish with mild Indian-inspired flavor, this is it.