Chicken Vindaloo is a traditional Goan chicken curry that is NOT spicy but has an earthy taste of cardamon, cinnamon, and black pepper. Popular in America and England, this Portuguese-inspired Goan Chicken Vindaloo recipe gets done even quicker when you make it in an Instant Pot. So, here is how to make Chicken Vindaloo in an Instant Pot.
2poundboneless skinless chicken breastscut into small 1-inch cubes (about 1 kg) can be replaced with chicken thighs (bone-in or boneless)
For Vindaloo Paste
10-12wholeDried Kashmiri Red chilies (stocks removed) can be replaced with 1-2 tablespoon red pepper flakes
2tablespoonswhole Coriander Seedscan be replaced with 2 tablespoon ground coriander
1tablespoonwhole Cumin Seedscan be replaced with 1 tablespoon ground cumin
3-4podsclovescan be replaced with 1 teaspoon ground cloves
2-3largecinnamon sticksbroken (can be replaced with 2 teaspoon ground cinnamon)
2-3podsgreen cardamompeeled (can be replaced with ground cardamom)
8-10podswhole black peppercorns can be replaced with 1 teaspoon freshly ground black pepper
1teaspoonmustard seedscan be replaced with 1 teaspoon ground mustard
8-10clovesgarlicminced
1inchgingerfinely chopped
1½tablespoontamarind paste
1tablespoonwhite wine vinegarcan be replaced with white vinegar or rice wine vinegar
For Vindaloo Curry
4-5tablespoonsolive oilcan be replaced with canola oil or any vegetable oil
2mediumonionsyellow or red (finely chopped)
4clovesGarlicminced
3-4smallserrano pepperfinely chopped
1cuptomato pureeor ½ cup tomato paste
saltto taste
1teaspoonturmeric powder
1teaspoonPaprika
1-2tablespoonrefined sugarcan be replaced with coconut sugar or brown sugar
3cupsChicken Broth or Wateror more to cook in an instant pot
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INSTRUCTIONS
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
Video
Notes
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.
Nutrition
Nutrition Facts
Chicken Vindaloo in Instant Pot
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.
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