If it’s Tuesday, that means it’s Indian buffet night at my favorite local Indian restaurant. And until my children learn to appreciate the cuisine (or I find a babysitter), I’m left with little choice other than to learn to make it on my own. Sure, I could order take-out but it’s great to have a handful of easy Indian recipes I can go to at a moment’s notice. Last week Dara made a slow cooker chicken vindaloo that sounded delicious and I thought I’d give it a try.
The recipe can be found at Chaos in My Kitchen and as Dara said, it is very quick to throw together. I stayed true to the recipe with two exceptions: I cut the salt back to 1 tsp. and I omitted the green beans. Drew loved it and I enjoyed it as well, though I would have preferred a little more heat. In the future I’d probably dice a chili pepper, too. It’s probably not authentic but I think that would add the flavor that seem “missing” for me.
We both really enjoyed the consistency of the sauce and I think it’s because I used crushed tomatoes rather than sauce or freshly chopped tomatoes. It was thick and yummy over rice. This recipe is a keeper!