"What a Crock" Friday - Chicken Vindaloo
This is one of Andrea's favorite meals so it makes it into the crock-pot almost weekly. We serve this recipe over rice.
Chicken Vindaloo
From the Weight Watchers Slow Good cookbook
Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.
SERVES 4
Ingredients
1 medium onion, cut into 1/2 inch wedges through the root end
3/4 lb potato, peeled, cut into 1-inch cubes
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1-3 teaspoon Thai red curry paste, can use green
1 1/2 teaspoons curry powder
1 (16 ounce) bag frozen broccoli carrots cauliflower mix (or any mix of frozen veggies you like)
1/2 cup reduced-fat coconut milk
Directions
1 In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
2 Sprinkle with salt.
3 Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
4 Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
5 About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
6 Cover and cook on high until vegetables are crisp tender, about 30 minutes.
Chicken Vindaloo
From the Weight Watchers Slow Good cookbook
Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added.
SERVES 4
Ingredients
1 medium onion, cut into 1/2 inch wedges through the root end
3/4 lb potato, peeled, cut into 1-inch cubes
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1-3 teaspoon Thai red curry paste, can use green
1 1/2 teaspoons curry powder
1 (16 ounce) bag frozen broccoli carrots cauliflower mix (or any mix of frozen veggies you like)
1/2 cup reduced-fat coconut milk
Directions
1 In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
2 Sprinkle with salt.
3 Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
4 Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
5 About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
6 Cover and cook on high until vegetables are crisp tender, about 30 minutes.
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