We love this effortless, super satisfying meal. Vindaloo is a prized spicy curry from the Goa region of Western India. While this won't ever be a mild curry, the spice level can vary greatly based on how much of the Vindaloo curry powder you put in it. Get ready for flavor!



Curry Sauce Ingredients

  • 1 Tablespoon butter
  • 1 Teaspoon Garam Masala
  • 1-2 Tablespoons Vindaloo Curry Powder
  • 1 Teaspoon kosher salt or Himalayan Salt
  • 4 inch piece fresh ginger, chopped
  • 6 cloves garlic, chopped
  • 1 tbsp tomato paste
  • 1/2 cup tomatoes puree
  • 1/4 cup white wine vinegar

Remaining Ingredients

  • 2/3 cup chicken broth
  • 4 yukon gold potatoes skinned and cut into 1 inch chunks
  • 1 1/2 lbs chicken breast
  • 1/2 medium onion, sliced
  • 1 tbsp arrowroot powder, optional
  • Fresh chopped cilantro



  1. Turn on fan over stove. Heat 1 tablespoon butter or ghee in a small frying pan over medium heat. Fry Garam Masala and Vindaloo Curry Powder in butter or ghee until fragrant, about 1 minute. 
  2. Combine your butter-spice mixture with remaining Curry Sauce ingredients in a food processor and pulse until a thin sauce is blended and no large chunks remain.
  3. Place potatoes in the bottom of your slow cooker, followed by the chicken breasts, onions, and your Curry Sauce.
  4. Cook in slow cooker on low for 4-5 hours. The last thing to finish will be the potatoes so check they are cooked at 4 hours and adjust time accordingly. Add arrowroot powder as desired to thicken sauce.
  5. Enjoy with rice and naan to soak up the sauce!


February 05, 2018

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