There is something marvelous about adding various spices to coconut milk. I carefully place each spice in it’s own space amongst the milk. After admiring the different colors and aromas, I stir them into the coconut milk and then add the chicken and onions/garlic. Tan, golden, orange, red, yellow…oh how fun.
This is such an easy meal. Taking a few minutes to saute the onions and garlic make all the difference. Other than that, all you do is dump the ingredients into the crock-pot and enjoy the aroma all afternoon.
1 onion, halved and then sliced thin
3 cloves garlic, pressed
2 tbs ghee (clarified butter), you can also use organic butter or coconut oil
1 can coconut milk
1/2 tsp ground mustard
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/2 tsp chili powder
1 tsp ground cumin
1 tbs white wine vinegar
1/2 tbs raw sugar
1 1/2 lbs chicken (thighs or breasts, boneless, skinless)
- Saute ghee, onion and garlic.
- Place onion & garlic in crock-pot with remaining ingredients
- Cook on low 4-6 hours or on high for 3 hours.
We ate the chicken vindaloo with naan and salad. It would also taste wonderful with brown rice, though, now that we are making homemade spelt naan, my easy rice days may be over! 🙂