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chicken vindaloo.
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5 from 83 votes

Chicken Vindaloo

Vindaloo, a spicy and flavorful Portuguese-influenced Goan dish, is a beloved curry found on many Indian restaurant menus. My tried and tested recipe for chicken vindaloo will delight your taste buds with its perfectly balanced flavors. The heat and spices from the vindaloo masala paste are complemented by a subtle tanginess from vinegar and tamarind, creating a delicious homemade vindaloo.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu
Servings: 6
Calories: 342kcal
Author: Shilpa Kerur

Ingredients

For vindaloo paste:

For the curry:

Instructions

Make vindaloo paste and marinate:

  • 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.

Making the curry:

  • Set the Instant Pot in saute mode and add oil.
  • Once it heats, 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 4-5 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.
  • If the curry is too thin, set the Instant Pot back to saute mode for 4-5 minutes.
  • Top with cilantro and serve.

Video

Notes

Marinate the meat for at least 30 minutes. You can also plan and marinate the chicken overnight in the refrigerator.
Use Kashmiri red chili (or any dried chili that is mild). It gives a nice and bright color to the curry yet does not make it too hot. To increase the heat level of the curry, use regular red chili powder or cayenne pepper as per your taste.
This dish works best with boneless and skinless chicken thigh pieces, that are cut into medium-sized pieces (1.5-2 inch pieces). If you want to use chicken breast, then adjust the cooking time to 4 minutes (instead of 5) and do a quick release of pressure.
See the tips section above for more useful tips to make this dish.

Nutrition

Calories: 342kcal | Carbohydrates: 8g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 469mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg