Vindaloo Chicken Curry


January 24, 2015

Vindaloo Chicken Curry 4 0 5 1
  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 4


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


1Cut up all ingredients and add to slow cooker.

2Add curry paste,water and tomatoes and leave to cook.

3I cooked on low for 6-8 hours and then high for the last hour to thicken the sauce.

4Serve with rice and poppadums.

Submitted by Sam(antha) Steele


2 Reviews

Margie Hermitte

October 17, 2017

This was sooooo good!! I didnt use carrots and doubled the recipe!!!


August 3, 2017

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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