Chicken Vindaloo is a popular Indian curry dish from the western coast. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic- how can you go wrong with that! With many variations of this curry across the Goan region, this dish is traditionally prepared with pork, but it is versatile enough to be made with lamb, goat, beef or chicken.
This is my take- a simplified, Instant Pot version of this slow-cooked classic. I use local dried asian chillies, rehydrate them and blend with onions, ginger, garlic and vinegar. A hint of sugar or coconut milk balances out the tang and spice. Pair it with rice or toasted french bread. All on the table in under 30 minutes!
Chicken Vindaloo in Instant PotPrint Recipe
- 1 lb. boneless, skinless Chicken thighs
- 1 medium onion, sliced thin
- 4-6 whole red dried chillies
- 1 tablespoon ginger garlic crushed (1/2 inch ginger + 3 cloves garlic)
- 1 tablespoon garam masala powder
- 3 tablespoons red wine vinegar
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons olive oil/butter/ghee
- 2 tablespoons chopped cilantro for garnish
Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft. Turn off the Instant Pot. Cool onions for 5 minutes.
Transfer the onions in a blender, add re-hydrated red chillies with their liquid, ginger-garlic paste, red wine vinegar, all dry spices, salt and sugar. Purée into a smooth paste.
Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR). Serve with steamed rice or toasted french bread. Enjoy!
- Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half the chilies along with 1 tablespoon paprika powder.
- For chicken, I tried browning the meat before adding in the sauce, but didn't notice any major difference. So, I skip the browning process when making this dish with chicken. I do that when I'm making this with lamb though.