Monday, June 15, 2009

Chicken Vindaloo


3 tbsp white wine vinegar
3 garlic cloves, minced
1 1/2 tbsp fresh minced ginger
1 tbsp mustard seeds
1 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp cardamon
1/2 tsp ground cloves
1/4 tsp cayenne
1/4 tsp cinnamon
1 15oz can tomato sauce
1 small onion, diced
3 chicken breast halves, halved
1 cup frozen peas
3 carrots, diced

Mix the ingredients through tomato sauce in bottom of slow cooker. Mix in chicken breast pieces. Pour on carrots and peas. Cook on low for 6 hours.

Serve with rice.

Based on this recipe.