As promised to prodding for a recipe, I give you this :)

Recipe is Crock Pot Chicken Vindaloo on https://www.food.com by "Najwa" with a few other ingredients thrown in!

* = optional

3 tablespoons white vinegar (I had it down to 2, and thats really all you need, unless you like your vindaloo extra 'sour')

2 tablespoons olive oil

2 green chilies, seeded and chopped* (recipe didn't call for it- but come on- a vindaloo without chili peppers??? Ridiculous!!)

3 garlic cloves, minced

3/4 tablespoon curry powder (I used 1 whole tablespoon, gives it more oomph)

1 1/2 tablespoons fresh ginger (I used ground)
1 tablespoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground hot pepper (used cayenne, nice slow heat)
1 tablespoon mustard seeds (used 3/4 teaspoon ground mustard, it works MUCH better, trust me on this)

OR- 1 heaping tablespoon of garam masala*, which pretty much has all of these spices above except for the mustard.

1 cup tomato sauce / puree
1 cinnamon stick* (this I didnt add, since the garam masala already has cinnamon in it)

1 to 2 small onions, chopped finely

3 boneless, skinless gryphon....er...chicken breast halves, quartered (I used a half a bag of 'drumettes'; sure its chicken, but I think I should have put in thighs or something with a bit more meat next time)

2 tablespoons fresh parsley or cilantro, chopped (skipped this...oops XD)

2 tablespoons brown sugar* (I had plenty leftover from my bacon sticks, mixed with the spices and chili flakes from my Moroccan brisket recipe)

- POTATOES... this is a must with vindaloo, otherwise, it ain't vindaloo :P

Speaking for myself, I used one huge yam that I cubed, I think it added a nice earthy sweetness to this. Even red bliss, fingerling potatoes would work- BUT not the Yukon gold or Idaho, which I'd say is more of a 'baking' potato than a stewing one.

To make:

1.) Get that good ol' crock pot from down cellar... again... :P

2.) Chop the onions, garlic and chili pepper fine and as I said cube up the potato. Pour in the 2 tablespoons olive oil to coat the bottom of the crock pot, then heat that pot up at high, then throw in the onions, garlic and chili pepper to saute. Once those get translucent, add in the sugar and spices, stirring thoroughly.

3.) Then throw in the chicken, potatoes, tomato puree and vinegar, and cover....let it sit for a good 5 hours ON HIGH and stir on occasion, adding salt and pepper to taste. (You can always simmer at the last hour, but for me it got the chicken to fall off the bone nicely)

4.) Then at the last half hour before cooking- time to make the coconut rice, which is VERY easy- because all you really need is-

1 1/2 cups basmati or jasmine rice
1/2 cup cream of coconut milk (if you use cocnut milk itself, I'd recommend you keep an eye on it, it burns and gets rancid on high heat VERY quickly)
1 packet of sugar
a pinch of salt
1 1/2 cups water

Just boil, and once it boils, set it DIRECTLY to simmer so that it soaks up the coconut goodness- Cream of coconut is also a bit thick, so you can always whisk it through the rice to get more of an even consistency.

Serve the chicken with the rice (you can throw in a good veggie with this as well, like carrots or peas, or maybe samosas...I gotta try that recipe sometime :P)

Enjoy :)