Vindaloo is a Portuguese-influenced Indian Curry Recipe that is sooo good. This is typically made in the South Western Coastal state of India - Goa and hence it's popularly known as Goan Vindaloo Curry. This has a reputation of being extremely spicy and still, it tastes sooo good. This makes for a perfect easy dinner recipe for weeknights.
Chicken Vindaloo is one of the easiest and most delicious Indian recipes for Dinner.
Just look at that gorgeous color of my Chicken Vindaloo curry. Isn't it looking soo appetizing! I just love this Chicken Vindaloo Curry. It's so close to my heart you guys! One of my favorites!
Have you tried my other favorite Indian Curries like
Goan Chicken Vindaloo Curry
When I visited Goa for the very first time in 2010, I tasted this in a restaurant in Panaji and I was head over heels in love with this curry. I made it so many times at home and it was never close to the original recipe. And then I had the fortune of visiting Goa again in 2013 and I went to the same restaurant and literally wrote down the recipe from the chef. It was sooo kind of him to tell me the recipe.
He even invited me and my family to his home and we enjoyed a nice lunch of vindaloo curry and coconut rice! It was sooo tropical and everything we love about Goa, the coastal heaven in India...🏝
He told us that he had learned this recipe from a chef who had passed away long back and he's been making this Vindaloo curry for a long time. It was sooo amazing to learn a recipe from him, which traces its root to Portuguese influences who lived in Indian from 1497-1961.
Imagine this, sitting on a rustic long wooden dining table with a huge family and a big pot of Vindaloo Curry and Rice on the table. Incessant rains are on and you're talking about food history and enjoying this spicy hot curry along with steamed rice, Kismur,( a traditional salad made with pan-seared prawn and dessicated coconut) and a refreshing Sol Kadi (Kokum Coconut Milk Drink).
It's a memory I still have crystal clear in my head and I love to relive it every single time, I make this curry. I strongly believe that there is no memory like food memory and this memory of Vindaloo curry is so special to me..❤️
What is "Vindaloo"?
"Vindaloo" is a spicy Indian Curry, typically known as "Goan Vindaloo Curry". It was introduced to India by the Portuguese who lived in the coastal state of Goa. They called it “Carne de Vinha d’ Alhos“. This literally translated to Meat which is cooked in Wine and Garlic.
Over the years, this has modified with time, and today, it's called "Vindaloo". Because Goa is a tropical place, so the heavy use of spices is extremely common in Goan cuisine. Spices like Cinnamon, Chili, and Peppercorns grow in Goa and the neighboring state of Kerala and hence its heavy use in their cuisine is natural.
Typically, this was made with Pork. However, today, people make it with Chicken or beef or Lamb Shanks or even vegetables. Also, the wine is replaced with Vinegar. Other than that, the recipe remains the same. It's really an old recipe but it's still very much alive and super delicious.
How spicy is Vindaloo?
If you're a spicy food lover like me, you're going to love the fiery burst of taste in a Vindaloo curry. It's spicy, flavorful, and immensely satisfying.
What does a Vindaloo sauce taste like?
Vindaloo sauce is spicy, flavorful with all the Indian spices like cumin, coriander, cinnamon, and cardamom, and of course it's tangy because of the vinegar and tamarind. The tanginess of Tamarind, Vinegar, and Tomato Paste, balances out the heat and this feels like a comforting and satisfying meal, especially when served with Steamed Rice or Coconut Rice.
What is Vindaloo sauce made of?
The Vindaloo sauce is made with Vinegar, Tamarind, and whole spices like - Dried Kashmiri Red Chilis, Whole Cumin Seeds, Whole Coriander Seeds, Cardamom Pods, Cinnamon Stick, Whole Black Peppercorns, Mustard Seeds, Garlic & Ginger.
Is Vindaloo a Curry?
Yes. Vindaloo is a curry that is hugely popular in India and the UK.
🥘 Ingredients needed to make Chicken Vindaloo Recipe
FOR THE VINDALOO SPICE MIX
- Dried Kashmiri Red Chilis
- Whole Cumin Seeds
- Whole Coriander Seeds
- Cardamom Pods
- Cinnamon Stick
- Whole Black Peppercorns
- Mustard Seeds
- Tamarind Paste
FOR THE CURRY
- Boneless Chicken Pieces
- Olive Oil
- Chopped Onions
- Minced Garlic
- Finely chopped Serrano Peppers
- Turmeric Powder
- Salt and Pepper
- Chicken Broth
See the recipe card for quantities. Also, watch the video for a quick visual.
👩🍳 Instructions on making Chicken Vindaloo in Instant Pot
STEP 1: MAKE THE VINDALOO PASTE
- To make the Vindaloo spice mix, heat a skillet over medium high heat
- Dry roast all the spices until fragrant for about 2 minutes over medium-high heat
- Once its fragrant, allow it to cool down.
- Transfer to a high speed blender jar
- Add Garlic Cloves, Ginger, Vinegar, and Tamarind Paste. Add some water and blend into a smooth spice mix.
STEP 2: MAKE THE SAUCE
- Coming down to making the sauce, heat Olive oil in the Instant Pot
- As the oil shimmers, add the chopped onion, minced garlic, paprika, turmeric and salt.
- Saute over high heat until fragrant for about 2 minutes
- Next, add the Chicken cubes along with the Vindaloo Spice mix, Serrano Peppers, Tomato Paste and Sugar.
- Toss until combined
- Pour Chicken Broth (or water) over it and toss to combine
- Cover with a lid and pressure cook on high for 4 minutes
- After it gets cooked, allow the pressure to release naturally. (it should take bout 10 minutes for the pressure to release naturally. If you're in a hurry, go-ahead and quick release the pressure by turning the valve to the venting position).
Remember to add enough water or Chicken Broth for the Chicken to get cooked or else the food will burn in the Instant pot and there will be no pressure build-up.
💡 Hint: I like to use about 2 cups of Chicken Broth for 1 lb of Chicken Breasts. If you want, you can also add Coconut Milk in place of Chicken Broth or Water for even exclusive flavors.
Coconut Milk - Replace Chicken Broth with Coconut milk for better flavors or after you've finished cooking the curry, just stir in some full-fat coconut cream. It'll add that hint of sweetness which is soooo good. 😋
Beef Vindaloo - Replace Chicken with Beef to make Beef Vindaloo
Pork - Replace Chicken with Pork for Pork Vindaloo
Lamb Shank - Replace Chicken with Lamb Shanks for Lamb Shank Vindaloo.
Vegetarian Vindaloo - Replace Chicken with veggie of your choice like - Zucchini, Carrots, Bell Peppers, Broccoli, and Potatoes to make Vegetarian Vindaloo Curry.
Spices - If you cannot find whole spices like Cumin, Cardamom, Coriander, and Red Chilis, replace them with ground spices.
- Replace Cinnamon stick with Ground Cinnamon
- Replace Cumin with ground Cumin
- Replace Coriander with Ground Corinader or Curry Powder
- Replace Peppercorn and Cloves with Ground Black Pepper
- Replace Cadamom Pods with Garam Masala
- Replace Dried Kashmiri Red Chilis with Red Pepper Flakes
- Replace Mustard Seeds with Caraway Seeds
🥘 Cooking Variations
- Spicy - You can make this even spicy by adding more Chilis or Red Pepper Flakes in the vindaloo spice mix.
- Slow Cooker - To make slow cooker Vindaloo, just make the spice mix separately and saute the chicken with the spice mix, tomatoes, sugar and serrano peppers. Transfer this to a slow cooker. Pour Chicken Broth or Coconut Milk, stir to combine and slow cook on high for 3 hours or on low for 6 hours.
- Stovetop - You can obviously make this in the stove top. After you;ve made the spice mix, saute onion, garlic, chicken and spices in a skillet or wok. Add the tomato paste, serrano peppers, vindaloo spice mix and sugar. Toss to combine. Add Chicken Broth and cover cook for 10 minutes or simmer the sauce over medium-low heat for 15 minutes or until the chicken cooks through.
- Kid friendly - To make this kid-friendly, skip the Serrano Peppers and Dried Red Chilis. Rather use smoked paprika. Its not too spicy and won't come in the way of the flavors of this Vindaloo curry.
Also, you can add some coconut milk to the curry. See this Malabar Chicken Curry with Coconut Milk for reference.
🧊 Storage of Vindaloo Paste
You can store the Vindaloo Paste in a clean and dry air-tight container. You can refrigerate this for up to a month.
You can store this curry in the refrigerator in an air-tight box for 1-month. Reheat before serving in the oven. If the curry thickens add some hot water and then Microwave.
You can also freeze this Vindaloo curry for 1 month. Thaw overnight in the refrigerator and reheat in the oven before serving.
💯 Top tips
- Choice of Vinegar - Generally in Goa, Coconut Toddy Vinegar is used. However its easily replacible with Cider Vinegar or White Wine Vinegar or Rice Vinegar.
- Palm Sugar - Typically no sugar is added to this spicy Vindaloo curry. However just to make it a little family friendly I have added a little bit of sugar. You can add Palm sugar or Brown Sugar as well as per your preference of heat.
- Coconut Milk - Traditionally, Coconut Milk is not added to this curry. However many Hindus in Goa do add some Coconut Milk and Coconut Cream in this curry. You can do the same for exclusive flavors.
🥗 Serving Sides
- You can serve this with Fried Rice or Jasmine Rice or Coconut Rice. I especially love the taste of this curry with rice as it balances out the hot flavors of the curry.
- Also you can serve with some Naan Bread as sides.
Other recipes you'll love
- Vegan Lentil Coconut Curry in Crockpot
- Malabar Chicken Curry with Coconut Milk
- Baked Eggplant Curry - Sri Lankan Eggplant Curry
- Authentic Indian Chicken Curry - Instant Pot or Skillet
- Slow Cooker Butter Chicken with Coconut Milk
- Indian Spiced Spinach Chicken | Spinach Chicken | Murg Saagwala
- Chicken Pasanda
- Chicken Madras
- Authentic Butter Chicken Meatballs (in just 30-minutes)
- Butter Chicken Pizza
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
📝 RECIPE CARD
Chicken Vindaloo in Instant Pot
- 2 pound boneless skinless chicken breasts cut into small 1-inch cubes (about 1 kg) can be replaced with chicken thighs (bone-in or boneless)
For Vindaloo Paste
- 10-12 whole Dried Kashmiri Red chilies (stocks removed) can be replaced with 1-2 tablespoon red pepper flakes
- 2 tablespoons whole Coriander Seeds can be replaced with 2 tablespoon ground coriander
- 1 tablespoon whole Cumin Seeds can be replaced with 1 tablespoon ground cumin
- 3-4 pods cloves can be replaced with 1 teaspoon ground cloves
- 2-3 large cinnamon sticks broken (can be replaced with 2 teaspoon ground cinnamon)
- 2-3 pods green cardamom peeled (can be replaced with ground cardamom)
- 8-10 pods whole black peppercorns can be replaced with 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard seeds can be replaced with 1 teaspoon ground mustard
- 8-10 cloves garlic minced
- 1 inch ginger finely chopped
- 1½ tablespoon tamarind paste
- 1 tablespoon white wine vinegar can be replaced with white vinegar or rice wine vinegar
For Vindaloo Curry
- 4-5 tablespoons olive oil can be replaced with canola oil or any vegetable oil
- 2 medium onions yellow or red (finely chopped)
- 4 cloves Garlic minced
- 3-4 small serrano pepper finely chopped
- 1 cup tomato puree or ½ cup tomato paste
- salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon Paprika
- 1-2 tablespoon refined sugar can be replaced with coconut sugar or brown sugar
- 3 cups Chicken Broth or Water or more to cook in an instant pot
- Add Whole Dried Kashmiri Red chilies (stalks removed), whole coriander seeds, cumin seeds, cloves, broken cinnamon sticks, green cardamom, black peppercorns, mustard seeds, ginger, and garlic into a dry skillet. Dry roast whole spices for about 2-3 minutes on high heat until it gets smoky and lightly browned. Cool it down and make a paste using a high-speed blender. This is your vindaloo spice mix. You can keep it aside. If using ground spices, then combine them in a small mixing bowl with 2-3 tablespoon of water, tamarind paste, and vinegar.
- Heat olive oil in the instant pot. As the oil shimmers, add the chopped onion, minced garlic, Salt, Turmeric, and Paprika. Saute until they get fragrant for about 2 minutes.Next, add the chicken along with Sugar, Tomato paste, Chopped Serrano Peppers, and the Vindaloo Spice Mix. Toss until combined. Pour the Chicken Broth over it. Toss to combine. Cover with a lid and pressure cook on high for 4 minutes. Allow the pressure to release naturally.
- Once the pressure releases, garnish with chopped Coriander / Cilantro and serve with Steamed Rice and serve immediately
- White Wine Vinegar - White Wine Vinegar is lightly sweeter and has a fruity taste when compared to white vinegar. If you cannot find white wine vinegar you can replace it with white vinegar.