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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!
IS CHICKEN VINDALOO SPICY?
If you aren’t familiar with Chicken Vindaloo, it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor and it’s definitely an Indian food staple. It is a traditionally spicey dish, but since you’re making it at home you can control just how spicy it is.
The beauty of this homemade Vindaloo is you can adjust the heat to your liking. Personally, I like heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another
Accidentally make yours too spicy? No big deal. You can cool your tongue and keep the dish low carb with my Home Made Naan Bread
Now let’s get to cooking…
HOW TO MAKE AUTHENTIC CHICKEN VINDALOO IN THE INSTANT POT
The main issue with making Chicken Vindaloo is you have to brown aromatics first and then grind them together. I wanted a way to not have to do that. Not only does it take a while, but your house also smells of the browning and I don’t always love that.
A quick tip! use a paper bowl in the microwave for some of this prep work. Not only it reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.
1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your Instant Pot.
6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
WHY IS VINDALOO CALLED VINDALOO?
Vindaloo (which is also commonly spelled Vindalu) comes from India–via Portugal. The story goes that this is how the Portuguese soldiers who came into Goa preserved meat. Typically, they used wine or wine vinegar, garlic and chilis, all of which help preserve meat in hot climates.
So “carne de vinha d’alhos” got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!
WHAT DOES CHICKEN VINDALOO TASTE LIKE?
People think every Vindaloo has to be” blow the roof of your head off” spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.
It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.
What you want in a good Vindaloo, in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂
WHAT IS IN CHICKEN VINDALOO SAUCE?
Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need garlic, ginger, white vinegar, tomato, salt, garam masala, smoked paprika, cayenne pepper, coriander, cumin, and lastly, turmeric, added separately.
This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.
If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.
Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.
HOW DO I MAKE A LAMB OR PORK VINDALOO?
For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.
For a Pork Vindaloo, use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.
CAN YOU MAKE CHICKEN VINDALOO WITH POTATOES?
Short answer, yes. You can make chicken vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand.
TIPS AND TRICKS FOR MAKING CHICKEN VINDALOO
- You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
- You can make a Lamb Vindaloo by using leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
- This Chicken Vindaloo curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
- You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
- Make sure to add turmeric last as it may stain your blender when you make the sauce.
So whether you’re a vindaloo fanatic, new to the dish, or are just looking for a quick and delicious Indian dinner option, you’re sure to love this Chicken Vindaloo recipe! Make sure to share this recipe with your friends on Facebook so they can enjoy it as well!
- INSTANT POT DUO 6 QUART
- Measuring Cups
- OVAL MEASURING SPOONS
- VITAMIX BLENDER
- 1 cup (160 g) onions, chopped
- 5 cloves (5 cloves) Garlic
- 2-3 slices (2 slices) minced ginger
- 1 tablespoon (1 tablespoon) Oil
- 1/4 cup (63.75 g) White Vinegar
- 1 cup (149 g) diced tomatoes
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Garam Masala
- 1 teaspoon (1 teaspoon) Smoked Paprika
- 1/2 – 2 teaspoon Cayenne, (adjust to desired spice level)
- 1/2 teaspoon (0.5 teaspoon) Ground Coriander
- 1/2 teaspoon (0.5 teaspoon) Ground Cumin
- 1 pound (453.59 g) Boneless Skinless Chicken Thighs
- 1/4 cup (62.5 g) Water
- 1/2 teaspoon (0.5 teaspoon) 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.
Use this as your base recipe!
- Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes.
- Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.
**ADD TUMERIC LAST AS IT MAY STAIN YOUR BLENDER WHEN YOU MAKE THE SAUCE.**
Calories: 199kcal , Carbohydrates: 7g , Protein: 23g , Fat: 8g , Fiber: 1g