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Chicken Vindaloo Slow Cooker Style

Cuisine: Indian
Author: Anita's Table Talk


  • 2 Tbsp canola oil
  • 3 yellow onions halved and sliced
  • 3 Tbsp white wine vinegar or rice vinegar
  • 4- inch piece fresh ginger root peeled and cut into chunks
  • 5-8 cloves garlic peeled
  • 3-8 Thai or Serrano chili peppers fresh or dried, stems removed
  • ½ Tbsp turmeric
  • ½ Tbsp ground coriander
  • ½ Tbsp garam masala
  • ½ Tsp ground cinnamon
  • ½ Tbsp black peppercorns
  • ½ Tbsp coarse sea salt or kosher salt
  • ½ Tbsp brown or black mustard seeds
  • 2 pounds boneless skinless chicken thighs or breasts cut into 1 inch pieces
  • 2 medium potatoes peeled and cut into cubes (optional)
  • ¼- ½ cup water


  • SAUTE onions in 1 Tbsp of canola oil for 4-5 minutes, or until browned. Stirring so they don’t burn.
  • ADD vinegar and COOK until liquid evaporates.
  • TRANSFER mixture to food processor or blender. ADD remaining oil, and BLEND.
  • PLACE onion mixture in a 4-quart slow cooker.
  • PLACE ginger, garlic, chili peppers, turmeric, coriander, garam masala, and cinnamon in the food processor or blender. BLEND into a paste, stopping to scrape sides of the bowl. ADD to the slow cooker.
  • With a mortar and pestle or spice/coffee grinder if you have one that is used just for spices, CRUSH the peppercorns, salt, and mustard seed into a coarse powder. ADD mixture to slow cooker.
  • PLACE cut chicken potatoes (if using) and ¼ to ½ cup water in the slow cooker. STIR everything to combine.
  • COOK on low and cook for 6 hours, stirring an hour or so before serving. TASTE for seasoning ( I usually add a little more salt, adding about ½ teaspoon salt at a time, stirring, and tasting until I get it just right)