Chicken Vindaloo Recipe
User Reviews
4.8
Chicken Vindaloo Recipe
Description
Chicken Vindaloo Recipe starts by marinating chicken breast pieces in a mixture of vindaloo spices, grated ginger, minced garlic, white wine vinegar, and kosher salt. This marinade imparts distinctive tang and layered flavors typically associated with vindaloo. After marinating, ghee is heated, and mustard seeds are tempered until they pop. Finely diced onions are cooked with salt until softened, then marinated chicken and water are added. Potatoes are layered on top without stirring.
The dish is pressure cooked briefly to tenderize chicken and potatoes. Once pressure cooking is complete, the curry is opened and additional Kashmiri red chili powder and more vindaloo spice blend adjust heat and flavor before final simmering. The sauce is meaningfully spiced with a balanced tang from vinegar and heat from chili powders, while the potatoes absorb flavors and help round the dish.
Garnished with chopped cilantro, the vindaloo is served with steamed basmati rice and parathas to provide a mild accompaniment. This dish suits those who appreciate a moderately spicy and sour curry with a hearty texture from chicken and potatoes.
Marinating overnight enhances flavor depth, and making the curry a day ahead allows flavors to meld further. Adjust spice levels depending on the pungency of the vindaloo blend used.
Ingredients
Marinade
- 2 to 4 tablespoons vindaloo spice blend
- 1 tablespoon ginger grated
- 2 tablespoons garlic minced
- 4 tablespoons white wine vinegar
- 2 teaspoons kosher salt
Remaining Ingredients
- 2 pounds chicken breast cut into 2 inch pieces, pat dry (Start with marinating the chicken, boneless
- 4 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 onion finely diced, large
- 1 teaspoon kosher salt
- ¼ cup water
- 1 yellow potato large; peeled; cubed into 2 inch pieces
- 2 tablespoons Kashmiri red chili powder or to taste
- ½ cup cilantro chopped, for garnish
Instructions
- Mix all the ingredients from the marinade to a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.
- Set the Instant Pot to Sauté(Hi) mode and heat ghee. Add mustard seeds in the ghee and wait until they start to pop. Add onions, 1 teaspoon of salt and cook for 5 minutes. Press Cancel.
- Add marinated chicken and water. Mix well deglazing the bottom of the pot. Layer potatoes on top. Do not mix. Close the Instant Pot with Steam Release to Sealing. Select the Manual/Pressure Cook (High) setting and adjust the cook time to 5 minutes. Allow natural pressure release. Press Cancel.
- Open the Instant Pot, add red chili powder and more vindaloo spice blend to taste. Turn the Instant Pot to Sauté mode, mix well and cook for another minute. Press Cancel. Garnish with chopped cilantro. Serve hot with Basmati rice and Paratha.
Stove Top Recipe:
- Mix all the ingredients from the marinade to a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.
- Heat ghee in a heavy bottomed pot. Add mustard seeds and wait until they start to pop. Add onions, 1 teaspoon of salt and cook for 10 minutes on medium-high heat. Stir frequently as the onions turn soft without browning them.
- Add marinated chicken, potatoes, red chili powder and mix well. Add half a cup of water and give a quick stir. Cover the pot and cook on medium heat for 15 to 20 minutes or until the chicken has cooked through. Add more water as needed. Add more vindaloo spice blend to taste. Garnish with chopped cilantro.
Notes
- Reduce vindaloo spice if your blend is very spicy to control heat level.
- Marinate chicken overnight or up to 12 hours to deepen flavor intensity, especially for meal prep.
- Prepare the curry a day in advance and refrigerate; flavors develop and intensify overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 122mg | 41% |
| Sodium | 1307mg | 54% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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