Submitted by Sam(antha) Steele
Vindaloo Chicken Curry
Serving: 4
Ingredients
- 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
Instructions
- 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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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
This was sooooo good!! I didnt use carrots and doubled the recipe!!!