1 tbsp vegetable oil
1 tbsp butter
2 medium onions, sliced in half moons
4 cloves of garlic
1 tbsp fresh ginger, grated
a small bunch of cilantro
1 3/4 pounds of chicken breasts or thighs, cut into bite sized pieces
1/2 cup of Patak's Vindaloo Paste
28 oz. can of diced tomatoes, or 4 ripe tomatoes
1/3 cup of balsamic vinegar
2 tbsp honey
1 13 oz can coconut milk
1 18 oz can chickpeas
1 cup natural yogurt
salt and pepper
Peel and finely slice the onions, and mince the garlic and ginger. Pick the cilantro leaves off the stalks and reserve for later. Finely chop the stalks. If using fresh tomatoes, cut them into quarters.
In a large pot over medium high heat add your oil and butter. To this add the onion, garlic, ginger and cilantro stalks and cook for 10 minutes. Add the chicken, curry paste, chickpeas and coconut milk. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar and honey. If you use fresh tomatoes instead of canned, you will have to add some water at this point. Bring to a boil, then turn the heat down and simmer for 45 minutes. Stir curry regularly to make sure it doesn't stick to the pan. When the meat is tender taste the curry and season accordingly with salt and pepper.
Serve on basmati rice with a dollop of yogurt and a sprinkle of cilantro leaves. Or eat it straight up. Either way it's delicious.
Slow Cooker Directions: Saute onion, garlic, cilantro stalks, chicken and curry paste over medium heat for about 10 minutes. Add to a slow cooker, along with tomatoes, balsamic vinegar, honey, coconut milk and chickpeas. Cook on low 4-6 hours or on high 6-8 hours. Season with salt and pepper and serve with yogurt and cilantro leaves.
