Weight Watchers Info: 6 PointsPlus (rice is extra)
Ingredients
2 Tbsp canola oil
3 Large yellow onions, halved and sliced
3 Tbsp white wine vinegar (we substituted rice vinegar)
4 inch piece fresh ginger root, peeled and cut into chunks
10 cloves garlic, peeled
5-8 dried red Thai or Serrano chili peppers, stems removed (we used 8 )
½ Tbsp turmeric
½ Tbsp ground coriander
½ Tbsp garam masala
½ Tsp ground cinnamon
½ Tbsp black peppercorns
½ Tbsp coarse sea salt
½ Tbsp brown or black mustard seeds
2 pounds boneless skinless chicken breasts and/or thighs, cut into 1 inch pieces
Instructions
Sauté onions in one tbsp of canola oil for 4-5 minutes, or until browned, but not burned.
Stir in vinegar and cook until liquid evaporates.
Transfer onion mixture to food processor, add additional tbsp oil, and puree.
Scrape puree into 4 qt slow cooker. Do NOT wash food processor.
Add ginger, garlic, chili peppers, turmeric, coriander, garam masala, and cinnamon to processor. Process into a paste, and scrape into slow cooker.
Using a mortar and pestle or dedicated spice/coffee grinder, combine peppercorns, salt, and mustard seed and crush into a coarse powder. Add to slow cooker.
Add cut chicken and ¼ cup water to slow cooker and stir everything together. (If we do this on a work day, we will probably add an extra ¼ cup water and stop here the night before)
Turn slow cooker on low and cook for 6-8 hours, stirring an hour or so before serving.
Notes
Some of the ingredients (garam masala, turmeric, brown mustard seeds) are unusual, but if you like Indian and Asian food, they are worth having on hand for future dishes.
Recipe by The Taste Place at https://www.thetasteplace.com/spicy-slow-cooker-chicken-vindaloo-soooo-much-better-than-it-looks/