Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: • 15 Whole Dried Kashmiri Red Chili Pepper; • 6 tbsp Coriander Seeds; • 15 Cloves (Laung); • 3 inch Cinnamon (Dalchini); • 9 Green Cardamom (Elaichi); • 0.75 tsp Black Peppercorns; • 3 tsp Cumin seeds (Jeera); • 3 tsp Mustard Seeds (Rai); • 24 cloves Garlic; • 3 inch Ginger; • 6 tbsp Vinegar; • 3 tbsp Tamarind paste; • 2.25 cup Water; • 3 lb Chicken thighs, cut into 2 inch pieces; • 12 tbsp Oil; • 6 cups Onions diced; • 1.5 tsp Ground Turmeric (Haldi powder); • 3 tsp Salt to taste; • 3 tsp Brown Sugar; • 0.75 cup Water; • Cilantro to garnish

12 steps

Prep:20minCook:30min

Authentic Goan Chicken Vindaloo made in the Pressure Cooker or Instant Pot. Enjoy this dairy-free and gluten-free Chicken Vindaloo with rice or naan for a satisfying dinner!

Updated at: Thu, 17 Aug 2023 02:49:13 GMT

Ingredients

12 servings

For Vindaloo Paste

15Dried Kashmiri Red Chili Pepper

Whole

6 TbspCoriander Seeds

3 inchCinnamon

¾ tspBlack Peppercorns

3 tspCumin seeds

Jeera

3 tspMustard Seeds

Rai

24 clovesGarlic

3 chGinger

in

6 TbspVinegar

3 TbspTamarind paste

2 ¼ cupWater

For the curry

3 lbChicken thighs

cut into 2 inch pieces

12 TbspOil

6 cupsOnions

diced

1 ½ tspGround Turmeric

3 tspSalt

¾ cupWater

Instructions

Making the vindaloo paste

Step 1

• Start the instant pot on sauté mode and add the dry whole spices – dry red Kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.

Step 2

• Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.

Step 3

• Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.

Step 4

• Add ¾ cup water and grind to a smooth paste.

Marinating the chicken with vindaloo paste

Step 5

• In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken. Mix well and refrigerate for 15 minutes to overnight.

Making the curry

Step 6

• Start the pressure cooker in sauté mode and heat oil in it.

Step 7

• Add onions and sauté for about 4 minutes until they turn golden brown.

Step 8

• Add turmeric and salt. Add the marinated chicken and sauté for 3 minutes, while stirring frequently.

Step 9

• Mix in any remaining vindaloo paste from the marinade in ¼ cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.

Step 10

• Pressure cook for 5 minutes, then do a 5 minutes NPR. This means after the pressure cooker beeps, let the pressure release naturally for 5 minutes, then do a quick release manually.

Step 11

• Add brown sugar and stir in the curry.

Step 12

• Garnish with cilantro and serve hot with rice, naan or roti.