Crockpot Chicken Vindaloo

Now that Gene is working evenings (hopefully not for long!), Matt is on an all-Indian food-all-the-time kick. I love Indian food too so he has a natural accomplice.

After eating a delicious veal vindaloo with Kelly and me at a wonderful restaurant in Lake Mary, Memories of India II, he was on the hunt for a vindaloo recipe. He found one that I adapted, and finally I got around to making it for him.

I think it was well worth the wait. It's so easy to make, and very, very tasty. No tasteless, boring crockpot dish here. There's no question that I will be making this meal again!

Crockpot Chicken Vindaloo

1 C tomato sauce
1 1/2 T vinegar
2 T olive oil
1T brown sugar
3-6 garlic cloves, minced
1 1/2 T fresh ginger, minced (I used candied ginger, minced)
1 t salt
2T curry powder
1 T ground cumin
1/4 t ground cardamom
1/4 t ground cloves
1/4 t ground hot pepper
1/4 t red pepper flakes
1 T mustard seeds
1 cinnamon stick
1 onion, chopped
4-5 boneless skinless chicken breasts

Put all ingredients except chicken in crockpot and mix together. Add chicken and mix, to cover with sauce.

Cook on high for two hours and on low for three to four more hours.

Serve with basmati rice.

Cornflake Crusted Oven Fried Chicken

When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.

Cornflake Crusted Chicken

6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray

Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.

Soak chicken in buttermilk at least one hour to overnight.

Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.

A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.

Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.