What We Ate Last Night

I love my Google Reader. I had such a hard time following blogs, trying to check up who posted when, etc., and I'm not fond of the built-in RSS reader. One other benefit is reading a ton of great blogs I would've never bothered with before..some on food, homeschooling, preparedness, homesteading and crafting.

In my reader the other day was this lovely recipe for Chicken Vindaloo. I love Indian food, but Russ hasn't fully come over to the side, just because he hasn't been exposed to it. The boys really haven't had much of it at all. One of Russ' favorite tv characters, Dave Lister from Red Dwarf, always ate chicken vindaloo all the time. So...we tried it out last night from the recipe we found in Chaos in the Kitchen. What made it doubly great is that it was a slow cooker meal!

Slow Cooker Chicken Vindaloo (adapted from Chaos in the Kitchen's recipe)

6 chicken breasts cut into strips (this was more than the original recipe called for, but it gave us leftovers for the weekend, and there was plenty of sauce for all the meat)
1 onion, diced
6 cloves garlic minced
2 tbsp fresh ginger grated *
1/2 tsp cinnamon (or use a stick as original recipe calls for)
30oz can of tomato sauce (2C)
1/2 tbsp curry powder
1.5 tbsp ground cumin
2 tbsp ground mustard
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp cayenne pepper
1 tsp kosher salt (or salt to taste)
fresh cilantro
Optional: cubed potatoes
2C fresh green beans
other veggies

Serve over noodles or rice with naan bread or any other flatbread

* I keep a 'hand' of ginger in the freezer at all times, and just grate it into whatever recipe I need. No need to thaw.

Lay chicken breast into bottom of crockpot with onion, garlic and cinnamon on top. Add rest of spices into tomato sauce and mix, then pour over chicken pieces.

We omitted the green beans from the original recipe as I knew my crew probably wouldn't like it, and served them on the side. But you can add other veggies as your stomach desires. A non-typical version has cubed potatoes which we'll try next time.

Garnish with fresh cilantro, julienned.

I cooked on high for about 1 hour, then low for 2.5 hours. It was easy to put together, tasted great (though mr. pickypants wouldn't have anything to do with it).