Chicken Vindaloo


Vindaloo paste ingredients

To a blender, add the vindaloo paste ingredients - dried red chili, coriander seeds, cumin seeds, cloves, cardamom, cinnamon, black pepper, ginger, garlic, vinegar, and tamarind paste. Add ¾ cup of water and grind into a smooth paste.

In a large bowl, add the chicken pieces. Pour the ground paste and mix well. Let the chicken marinate for at least 30 minutes. You can also marinate it overnight in the refrigerator

Heat oil and add the onions. Saute for 5 minutes, until the onion begins to brown. Add ground turmeric. sugar, and salt

Add the marinated chicken and saute for 3 minutes

Add ½ cup of water. Mix well and deglaze the pot. Cancel saute mode and set the Instant Pot to pressure cook mode for 5 minutes

Do a natural release of pressure for 5 minutes, then do a quick release. Top with cilantro and serve

Chicken Vindaloo served with dinner rolls.