Sunday, September 25, 2022
HomeFoodChicken Vindaloo | Instant Pot & Stove Top Recipe

Chicken Vindaloo | Instant Pot & Stove Top Recipe

Too often, restaurant Vindaloo is reduced to simply the “hottest” dish on the menu. But this iconic dish is full of bold, balanced, and complex flavors from freshly ground spices, fragrant aromatics, and the essential tang of vinegar. Kashmiri red chilies lend just the right amount of heat and that classic fiery red color without overtaking the beautiful flavors beneath.

chicken vindaloo served with rice

For some, a spice level so high that your mouth burns and sweat beads on your forehead, is a kind of pleasurable pain. But I prefer to moderate the heat and not burn out your tastebuds. A pinch of cayenne ups the spiciness quite nicely in this Vindaloo.

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If you knew there was cumin, coriander, green cardamom, cinnamon, peppercorns, mustard seeds, Kashmiri red chilies, fresh ginger, and garlic–wouldn’t you want to taste them all?!

I use the same freshly roasted and ground spice blend here as I do for the delicious Lamb Vindaloo in my cookbook, starting with simple whole spices that add rich flavor to the marinade. And the restaurant-inspired addition of potatoes rounds out the dish perfectly. 

Due to simple preference, availability, or health reasons, many people prefer Chicken Vindaloo to the lamb and I’m thrilled to share this recipe for the first time on the blog!

Whether following the instructions for cooking in the Instant Pot or on the Stovetop, this is a no-fail, sure-to impress, new favorite addition to your culinary repertoire!

Vindaloo curry in a white bowl served with ice and parathas

What is Vindaloo: Past and Present

Over the years, this dish evolved to what is now served in restaurants, a blistering hot curry rather than the original harmonious sweet, sour, and spicy variation. 

Vindaloo is the Goan version of the Portuguese ‘Carne de Vinha d’ Alhos’ which translates to pork with wine and garlic. Portuguese explorers would layer these ingredients into barrels for long sea voyages and the wine would preserve the meat. 

And so, this dish was brought to Goa by the Portuguese and ‘Vindaloo’ became the local pronunciation. Goan cooks kept the pork, but replaced the wine with palm vinegar and added flavorful spices to this dish. The Portuguese also brought over chilies and introduced them to India at this time.

From Goan cooks adding aromatic spices to British Indian restaurants adding more and more hot chilies, to other parts of India creating lamb, chicken, and vegetarian versions–Vindaloo shows a roadmap of its influences!!

chicken vindaloo curry served with basmati rice and homemade parathas

Homemade Vindaloo Spice Mix

This Goan spice blend adds just the right amount of heat while bringing out the essence from the freshly roasted and ground spices. My simple spice blend uses basic whole spices to get the bold flavors of Vindaloo. 

Mustard seeds, cumin, black peppercorns, green cardamom, cloves, cinnamon, and Kashmiri whole red chiles make up the spice mix and are the core of this dish’s appeal. White wine vinegar, garlic, and ginger are added to create a marinade that infuses the chicken with incredible and unmistakable flavors.

whole spices and vindaloo spice blend

Tip

Plan ahead if you can by marinating the meat overnight, and remember that curry always tastes better the next day!

Instructions

Here are the step-by-step instructions for the Instant Pot Vindaloo recipe. Scroll below for a printable recipe card with ingredient quantities and stovetop 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.
photos one through four showing how to marinate chicken
  • 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 and red chili powder 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.
photos five through eight showing how to cook vindaloo in the Instant Pot
  • Open the Instant Pot. Add 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.
photos nine through ten showing chicken vindaloo in the Instant Pot

How to serve Chicken Vindaloo

Serve hot with Paratha or Roti. For a gluten-free meal serve with Basmati rice or Jeera rice. Add a side of cooling Beet raita or Koshimbir. And our favorite drink to pair with spicy vindaloo is the silky Mango lassi.

chicken curry with potatoes served with basmati rice

Storing

Any leftovers can be refrigerated for up to 5 days. You can also freeze the Vindaloo for up to 2 months.

Did enjoy this flavorful curry? Here are some more Indian chicken curry recipes to try:

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
chicken vindaloo served with basmati rice

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4.67 from 3 votes

Chicken Vindaloo

Too often, restaurant Vindaloo is reduced to simply the “hottest” dish on the menu. But this iconic dish is full of bold, balanced, and complex flavors from freshly ground spices, fragrant aromatics, and the essential tang of vinegar. Kashmiri red chilies lend just the right amount of heat and that classic fiery red color without overtaking the beautiful flavors beneath.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: dinner

Cuisine: Indian

Servings: 16

Calories: 133kcal

Ingredients

Remaining Ingredients

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

Notes:

  • Reduce the vindaloo spice blend if using spicier dry chilies 
  • Marinate the chicken overnight if you have time or if you are meal-prepping 
  • Making for a party? Cook the curry a day ahead and refrigerate. The flavors will develop even more overnight making it taste even better the next day

Nutrition

Calories: 133kcal | Carbohydrates: 7g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 492mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Source: Ministry of Curry

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