Chicken Vindaloo - Authentic Pressure Cooker Recipe
User Reviews
4.7
186 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
4
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Calories
351 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Vindaloo - Authentic Pressure Cooker Recipe
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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!
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Ingredients
For Vindaloo Paste
- 5 Whole Dried Kashmiri Red Chili Pepper
- 2 tablespoon coriander seeds
- 5 cloves (Laung)
- 1 inch cinnamon (Dalchini)
- 3 Green Cardamom (Elaichi)
- 1/4 teaspoon black peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Black Mustard Seeds (Rai)
- 8 cloves garlic
- 1 inch ginger
- 2 tablespoon vinegar I used rice vinegar. White vinegar will work too.
- 1 tablespoon tamarind paste
- 3/4 cup water
For the curry
- 1 lb chicken thighs, boneless and skinless, cut into 2 inch pieces
- 4 tablespoon oil
- 2 cups onions diced
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon salt to taste
- 1 teaspoon brown sugar
- 1/4 cup water
- cilantro to garnish
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Instructions
Making the vindaloo paste
- Start the instant pot on saute mode and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
- Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
- Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.
- Add 3/4 cup water and grind to a smooth paste.
Marinating the chicken with vindaloo paste
- 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
- Start the pressure cooker in sauté mode and heat oil in it.
- Add onions and saute for about 4 minutes until they turn golden brown.
- Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
- Mix in any remaining vindaloo paste from the marinade in 1/4 cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
- 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.
- Add brown sugar and stir in the curry.
- Garnish with cilantro and serve hot with rice, naan or roti.
Notes
- Pot-in-pot rice: You can make pot-in-pot white basmati rice along with chicken vindaloo in the instant pot.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
21g
(7%)
Protein
27g
(54%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Cholesterol
72mg
(24%)
Sodium
730mg
(30%)
Potassium
824mg
(24%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
570IU
(11%)
Vitamin C
90.8mg
(101%)
Calcium
74mg
(7%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 824mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 90.8mg | 101% |
| Calcium | 74mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
186 reviews
Excellent
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