Chicken Vindaloo (slow cooker or stove option)

As promised on instagram here is my version of a chicken vindaloo recipe from the Truffled Pig. My husband and i love indian food and score to the fact that most of it's gluten free:) I love using my slow cooker in the winter especially as it just makes life so much easier:) I plan to try to start using it even more and trying a new slow cooker recipe a week. Please share your favourites with me.

Ingredients:

• 3 tbsp vinegar
• 3 cloves garlic, minced
• 1 1/2 tbsp of fresh ginger grated
• 3/4 tbsps curry powder (medium)
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 2 tsp turmeric
• 1/4 tbsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp cayenne
• 1 tbsp ground mustard powder
• 3 tbsp of olive oil
• 1 1/2 tsps of ground cinnamon initially or 1 cinnamon stick added to the pot
• 2 cans of tomato paste with 2 equal cans filled of water
• 1 can stewed tomatoes no salt added and buzzed up with a hand blender or can of no salt added crushed tomatoes
• 1 small white or yellow onion chopped
• 1 lb of skinless organic chicken breasts or thighs quartered or cubed
• (Optional) 1/2 of a small cauliflower cut into bite size piece
• (Optional) 2 cups green beans and/or layer rice/quinoa with a large handful of spinach and then add the chicken vindaloo. The heat of the vindaloo will wilt and cook the spinach a little.

Directions:

1. Puree the first 10 ingredients in a food processor
2. Pour puree into the crock pot add the tomato paste, can of tomatoes, water, cinnamon, and stir
3. In non stick skillet use 1 tablespoon olive oil and saute onions until soft, then brown chicken on all sides
4. Add Chicken and Onions, (Cauliflower and/or green beans) to Crock Pot, stir and then cover
5. Cook on low in a Crock Pot for 5 hours or over the stove on medium low in a Dutch Oven or large pot
6. Serve with organic sprouted quinoa/wild rice blend from costco (and roti if you can eat gluten)

Let me know if you try the recipe and what you think!