Sunday, February 28, 2016


Vindaloo is a dish based on east Indian spices.  There are a number of different recipes that use different kinds of meat and combination of spices.  I wanted to make a slow cooker recipe using chicken breasts and also one that was lower in carbs.  I have a few cookbooks by Dana Carpender including a slow cooker book.  I decided to make this recipe as it didn't require browning the chicken; it was simple - mix up the ingredients and pour over the chicken and just leave it in the slow cooker for 6 to 7 hours.  A great way to cook for a sunday when you also have other things to get done.

This recipe was also of interest to me as I wanted to make one that was different to what I have done before and I also had the ingredients.  Having the ingredients at hand is usually the deciding factor.  I made half the recipe and even that will provide leftovers for a number of meals.  I know some of my lunches this week could include chicken vindaloo.  Chopped up chicken for adding to salads or on its own is a good option for variety at lunch time.  The recipe turned out well and I have lots of leftovers!

All of the ingredients added and getting ready to cook.  I sprinkled some extra turmeric on the top of the chicken.
Chicken in a serving dish.


3 pounds (or 1.5 kgs) boneless, skinless, chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
2 tsp grated ginger root
2 tsp garam masala
1/2 tsp turmeric powder
2 tbsp lime juice
2 tbsp rice vinegar
1/2 cup chicken broth
dash of salt, optional


Place the onion, garlic and chicken in the slow cooker.  I cut the chicken breasts in half as they were large.  In a bowl, add the rest of the ingredients and combine well.  Pour the liquid over the chicken.  Place the lid on the slow cooker, set it to low and let it cook for 6 to 7 hours.

Adapted from "200 Low-Carb Slow Cooker Recipes" by Dana Carpender.

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