3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

Chicken Vindaloo in Instant Pot

 

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 Pot

Print Recipe
Serves: 4 Cooking Time: 20

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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!

Notes

  • 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.

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6 Comments

  • Reply
    VP
    August 3, 2017 at 9:33 pm

    I would brown chicken lil on saute my de b4 adding gravy & closing IP to cook

    • Reply
      GMK
      August 4, 2017 at 8:47 pm

      Thanks VP! This was a weeknight version so took a short-cut. Result was still pretty good. I will do one more version with browning the meat and post it soon.

      • Reply
        MET
        September 15, 2017 at 8:34 pm

        I wish you would do that because I just made this and I thought of browning it but the instructions didn’t say and also, what do you do with the garlic/ginger mix? It’s not a dry ingredient, so I wasn’t sure. Also, what about the Red Wine Vinegar? Can you clean this recipe up, especially when us first-timers find it?

        • Reply
          GMK
          September 16, 2017 at 9:52 pm

          Hi There! Thanks for leaving feedback- very helpful for me. I have updated the instructions to include the two missing components. Did you watch the video? Also, I have updated my opinion on browning chicken for this dish. When I browned chicken before adding, I didn’t find any significant difference in overall taste ,so prefer this recipe as-is. If you were marinating the chicken in the spices, then browning would help enhance the taste. Thanks again for your feedback! Hope you enjoy more of my recipes!

  • Reply
    Fernandes
    August 3, 2017 at 9:45 pm

    Vindaloo is a popular Indian curry dish from Goa and is always made with Pork. Chicken and beef or any other meat are just adaptations.

    • Reply
      GMK
      August 4, 2017 at 8:44 pm

      That’s right Fernandes. I use a slightly different spice blend and cooking style when I make this with Pork. Will post it soon!

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