Slow Cooker Spicy Vindaloo Chicken

Recipe by The Gourmet RD

This incredible Indian dish makes me warm, fuzzy and happy inside. It’s Slow Cooker Spicy Vindaloo Chicken, and it’s about to (c)rock your world. Get it?

Ingredients

• 1 tbsp whole black peppercorns
• 1 tbsp whole mustard seeds
• 1 tbsp whole coriander seeds
• 4 whole cloves
• 1 cinnamon stick
• 2 tbsp paprika
• 1 tbsp Turmeric
• 3 tbsp honey
• 2 tbsp apple cider vinegar
• 6 cloves garlic (peeled)
• 3 inch piece ginger (peeled)
• 4 dried red Thai or Indian chilies
• 1 yellow onion (diced)
• 2 lbs boneless, skinless chicken thighs (cubed)
• 1 (15 oz.) can no salt added diced tomatoes
• 1 (15 oz.) can fire-roasted diced tomatoes
• 1 (15 oz.) can coconut milk
• ½ cup pumpkin puree
• 1½ tsp coarse salt
• cooked jasmine rice, naan and fresh cilantro (for serving)

Method

1. Heat a medium nonstick skillet to medium heat. Add cinnamon stick, peppercorns, mustard seeds, coriander seeds and cloves to the hot pan. Toast the spices for about 60-90 seconds, until fragrant and slightly toasted.
   
   Let the spices cool, then place in a small food processor. To the food processor, add paprika, turmeric, honey, apple cider vinegar, garlic, ginger and chilies.
   
   Process the mixture until it forms a paste. If too thick to form a paste, add a tablespoon of water at a time until paste forms.
   
   Place onions, chicken, diced tomatoes (with juice), coconut milk, pumpkin puree, salt, pepper and spice mixture into the slow cooker and stir to combine. Cook for 3-4 hours on high or 7-8 hours on low.
   
   Serve with rice, naan and fresh cilantro.

View the recipe instructions at The Gourmet RD