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Chicken Vindaloo from scratch

An Anglo Indian recipe given to me by Mumma Fernandez's daughter. I've changed it up and adapted it for the slow cooker.
4 from 1 vote
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Serving: 5
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
 

Meat

  • Add 15 chicken drumsticks skin on (substitute lamb, pork, duck, beef)

Curry base (blend to paste)

  • 3 onions
  • 2 tbsp ginger
  • 5 garlic cloves

Spices

  • 3 tbsp paprika
  • 3 tbsp ground corriander
  • 2 tbsp ground cumin
  • 1 - 2 tsp chilli powder (very very hot! I would omit if children will eat this)
  • 1 tsp tumeric
  • 3 whole cloves
  • 3 cardamon pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp apple cider vinegar (brown malt vinegar is used traditionally)
  • 1 tbsp salt or to taste
  • Black pepper to taste

Liquid component

  • 2 cups of water or unsalted chicken bone broth

Instructions
 

Option 1 (brown town)

  • Pre brown onion, ginger and garlic with all the spices until fragrant. Add chicken until brown but not cooked. Add to slow cooker with your choice of liquid component and mix well.

Option 2 (curry in a hurry - no browning required)

  • Mix all the spices and onion, ginger and garlic in a warmed slow cooker and coat drumsticks. Add liquid component and stir to combine.
  • Cook on low for 6 hours or until chicken is cooked but not overcooked (times may vary).
  • Serve on basmati with a raita or yogurt.
  • Can also be served with naan and a vegetable dish.
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