chicken vindaloo recipe

Make an authentic&nbsp;Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It's easy to make, keto and gluten free!

Chicken Vindaloo

onions, chopped

Garlic

Ginger

White Vinegar

tomatoes

Kosher Salt

Garam Masala

Smoked Paprika

Cayenne Pepper ((adjust to desired spice level))

Coriander

Cumin

Boneless Skinless Chicken Thighs

Water

Turmeric

In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.

Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

Pour the chicken and marinade into your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

https://embed.mediavine.com/videos/fjrk4n1koouyfwcatwvw

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It's easy to make, keto and gluten-free!

Easy weeknight recipe for Chicken Vindaloo, a popular Indian curry made with a unique spice paste containing dried chilies, aromatics, tamarind, and vinegar.

ginger

garlic

red wine vinegar

tamarind concentrate

coriander seeds (or coriander powder)

cumin seeds

garam masala

paprika (regular)

salt (adjust after cooking)

coconut palm sugar (or regular sugar)

olive oil (or butter

onion (finely chopped)

chicken

cilantro

Soak dry chilies in ½ cup of hot water for 10-15 minutes. Transfer to a blender with 2 tablespoons of the soaking liquid, ginger, garlic, vinegar, tamarind, dry spices, salt, and sugar. Purée into a smooth paste.

Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add chopped onions and sauté for 3 minutes, until soft. 

Add the chicken pieces along with spice paste and saute for 2 minutes. Add the remaining ½ cup of soaking liquid (or water), and stir well. Use the liquid to scrape any brown bits stuck at the bottom of the pot. 

Close the lid and set the valve to sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure.  After the time is up, wait 5 minutes then release the pressure manually. Open the lid after the pin drops.

Check for taste and adjust salt if needed. If the curry looks runny, turn on saute and simmer for 2-3 minutes to your desired thickness. When ready, garnish with chopped cilantro and enjoy with rice or naan. 

Instant Pot Recipe

Follow Steps 1 to 3 from the instant pot recipe above.

When the curry starts simmering, cover with a lid.  Reduce the heat to medium and cook for 12-15 minutes, or until the chicken cooks through. Stir 2-3 times in between to prevent the sauce from burning. 

When ready, garnish with chopped cilantro and serve.

Stovetop Recipe

https://www.youtube.com/watch?v=_pcyn4CKTHU

Chicken Vindaloo is a flavor-packed curry made with a unique blend of mild Indian red chilies, aromatics, and vinegar to give it its signature taste. It is a warming, smokey and comforting meal made in the Instant Pot or on the Stove.

Full Recipe: https://spicecravings.com/chicken-vindaloo-in-instant-pot

Serve this quick weeknight dinner with a side of cumin rice, cucumber raita, and homemade garlic naan

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Chicken Vindaloo Recipe

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Top 2 chicken vindaloo recipe recipes from across the web

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