Slow Cooker Chicken Vindaloo

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 2 Chili peppers, red hot
  • 1 Cilantro, fresh
  • 1/2 tbsp Coriander, ground
  • 6 cloves Garlic
  • 1 4 inch piece Ginger, fresh
  • 1/2 Onion, medium
  • 1/2 cup Tomatoes, canned or fresh
  • 4 Yukon gold potatoes

• Canned Goods

  • 1 cup Chicken broth
  • 1 tbsp Tomato paste

• Condiments

  • 1 tsp Mustard, ground

• Baking & Spices

  • 1 tbsp Arrowroot starch
  • 1/2 tsp Black pepper
  • 1/2 tsp Cinnamon
  • 1/2 tbsp Garam masala
  • 1 tsp Sea salt
  • 1/2 tbsp Turmeric

• Oils & Vinegars

  • 1/4 cup White wine vinegar

Found on wholesomelicious.com

Description

Ingredients

• ½ tbsp garam masala
• ½ tbsp ground coriander
• ½ tbsp turmeric
• ½ tsp cinnamon
• 1 tsp ground mustard
• ½ tsp black pepper
• 1 tsp sea salt
• 4 inch piece fresh ginger, chopped
• 6 cloves garlic, chopped
• 2 red hot chili peppers, de-seeded and chopped*
• 1 tbsp tomato paste
• ½ cup pureed tomatoes (canned or fresh)
• ¼ cup white wine vinegar
• 1 cup chicken broth
• 4 yukon gold potatoes, skinned and cut into 1 inch chunks
• 1.5 lbs chicken breast
• ½ medium onion, chopped
• 1 tbsp arrowroot starch (optional)
• Fresh chopped cilantro for garnish (optional)

Directions

• Mix together spices into a small bowl. Add spices, ginger, garlic, peppers, tomato paste, vinegar, and broth to a food processor or blender and pulse. Continue to pulse until a thin paste/sauce is formed pausing to scrape down the sides when needed.
• Place potatoes at the bottom of your slow cooker. Top with chicken, then onion. Pour sauce on top.
• Cook on low for 4-5 hours, or until the chicken is tender and can be easily shredded. Check on the sauce. If you want a more thick sauce, add 1 tbsp arrowroot starch with 1 tbsp water to the slow cooker. Stir and continue to cook for another 15 minutes, or until thickened.
• Serve hot and garnish with fresh cilantro (if using).