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.
This is my take on this slow-cooked classic – a simplified, Instant Pot version, low-carb version. I added carrots and cauliflower to the curry towards the end to add flavor and fiber, and you have a delicious vindaloo stew, ready in under 30 minutes!
- 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
- 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
- 1 carrot cubed
- 1 cup cauliflower florets
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.
In a blender, add sautéd onions, re-hydrated red chillies with their liquid, 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).
Add cubed carrots and cauliflower florets in the curry. Mix well. Cook on Manual (high-pressure) for 2 minutes. Do a quick release (QR) and open the lid. Garnish with chopped cilantro and serve. Enjoy!
You can substitute sugar for 1/4 cup coconut milk. 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 chilies along with 1 tablespoon paprika powder.