Slow Cooker Chicken Vindaloo and Jicama Rice (4 servings @ 215 cal/ea.)


This bad boy has been on the “to make” list for a while now. It was actually my slow-cooker’s first go (woo! Go crock pot! Way to rock your first time!) I’ve never had proper vindaloo so I couldn’t guarantee that it’s as good as the real deal but its pretty freaking delicious! And the Indian spiced jicama rice is good enough to be a meal of its own (if it had more protein of course)

Slow Cooker Chicken Vindaloo with Jicama Rice: (4 servings @ 215 cal/ea)

1 lb chicken breast
2 yellow onions
2 inches of fresh ginger, chopped
6 garlic cloves, chopped
2 seranno
½ tbsp turmeric
½ tbsp coriander
½ tbsp garam masala
½ tsp cinnamon
1 tbsp salt and pepper
1 tsp mustard

Chop up (and seed) the Seranno, Onion, and Garlic.

Sautee Seranno, half of garlic and onion until soft, then puree in the food processor/blender.

Add the pureed veggie sautee into the slow cooker with all of the spices.

Chop chicken breast into 1” pieces and add to slow cooker with 1/8 cup water.

Cook on LOW for 6 hours, checking in after about halfway to stir.

1 medium Jicama
1 tsp fenugreek
1 tsp cumin
1 tsp cinnamon
1 tsp cardamom
1 tsp turmeric
1 tsp coriander
1 tsp cayenne

Blend/food process Jicama into rice-sized pieces.

Mix in sautee pan with all of the spices and ½ cup water.

Let cook, covered, for about 5-8 minutes.


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