Submitted by Sam(antha) Steele
Vindaloo Chicken Curry
- 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.
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