Vindaloo Chicken Curry

Submitted by Sam(antha) Steele

Vindaloo Chicken Curry

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Serving: 4
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 1/2 kg chicken thighs
  • 2 carrots
  • 3 potatoes
  • 1 onion
  • 1/2 jar of Patak's vindaloo paste
  • 1 cup of water
  • 1 tin diced tomatoes


  • Cut up all ingredients and add to slow cooker.
  • Add curry paste,water and tomatoes and leave to cook.
  • I cooked on low for 6-8 hours and then high for the last hour to thicken the sauce.
  • Serve with rice and poppadums.

2 thoughts on “Vindaloo Chicken Curry”

  1. Really good recipe!!
    I also added in a yellow capsicum and green beans
    Can be done with beef or lamb too.
    Probably a little too much water I think 1/2 of a cup would be sufficient but may have been affected because I used lamb instead
    Good idea to turn the slow cooker on high for the last hour too

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