Chicken Vindaloo

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto, and gluten-free!

Chicken Vindaloo

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What Makes This Chicken Vindaloo SO Great?

Chicken vindaloo lovers of the world, rejoice! I’ve concocted a way to make this delicious authentic vindaloo recipe and in a fraction of the time. How you might ask? By using what is arguably my favorite kitchen appliance: the Instant Pot.

How Spicy Is Chicken Vindaloo?

If you aren’t familiar with Chicken Vindaloo, it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor and it’s definitely an Indian food staple. It is a traditionally spicey dish, but since you’re making it at home you can control just how spicy it is.

The beauty of this homemade Vindaloo is you can adjust the heat to your liking. Personally, I like heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another.

Accidentally make yours too spicy? No big deal. You can cool your tongue and keep the dish low carb with my Keto bread.

Now let’s get to cooking…

How Do You Make Chicken Vindaloo From Scratch?

The main issue with making Chicken Vindaloo is you have to brown aromatics first and then grind them together. I wanted a way to not have to do that. Not only does it take a while, but your house also smells of the browning and I don’t always love that.

A quick tip! I used a paper bowl in the microwave for some of this prep work. Not only did this reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.

1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

Side shot of the onions, garlic, ginger and oil added to a microwave safe bowl.

2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

Overhead shot of the veggies and seasonings (except for the turmeric) added to the blender.

3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.

Overhead shot of coating the chicken with the vegetable and spice mixture.

4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

Side shot of adding the turmeric to the chicken vindaloo sauce.

5. Pour the chicken and marinade into your Instant Pot.

Overhead shot of the recipe ingredients added to the Instant Pot.

6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Side shot of the Instant Pot set to High Pressure for 5 minutes.

What Is Vindaloo?

Vindaloo (which is also commonly spelled Vindalu) comes from India–via Portugal. The story goes that this is how the Portuguese soldiers who came into Goa preserved meat. Typically, they used wine or wine vinegar, garlic, and chilis, all of which help preserve meat in hot climates.

So “carne de vinha d’alhos” got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!

What Does Chicken Vindaloo Taste Like?

I know people think every Vindaloo has to be” blow the roof of your head off” spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.

It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.

What you want in a good Vindaloo, in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂

What Is Vindaloo Sauce Made Of?

Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need:

  • Garlic
  • Ginger
  • White Vinegar
  • Tomato
  • Salt
  • Garam Masala
  • Smoked Paprika
  • Cayenne Pepper
  • Corinader
  • Cumin
  • Turmeric

This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.

If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.

Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.

How To Make Chicken Vindaloo

  • In a large microwavable bowl, heat the onions, garlic, ginger, and oil for 5 -7 minutes until the vegetables are browned on the edges.
  • Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
  • Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
  • Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
  • Pour the chicken and marinade into your Instant Pot.
  • Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
  • Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

How Do I Make A Lamb Vindaloo Or Pork Vindaloo?

For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

For a Pork Vindaloo, use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

Can You Make Chicken Vindaloo With Potatoes?

Short answer, yes. You can make Chicken Vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand. Since I can’t eat carb-heavy foods after my sleeve surgery, my version of the recipe doesn’t include them.

How To Make Slow Cooker Chicken Vindaloo?

  1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
  2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
  3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
  4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
  5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water. 
  6. Cook on low for 5-6 hours or on high for 4 hours. 

Tips and Tricks For Making Instant Pot Chicken Vindaloo

  • You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
  • You can make a Lamb Vindaloo by using a leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
  • This Chicken Vindaloo Curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
  • You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
  • Make sure to add turmeric last as it may stain your blender when you make the sauce.
  • Thinking about buying an Instant Pot to make this recipe? See which Instant Pot is right for you

What Do You Eat With Vindaloo?

This Vindaloo recipe is so delicious you can eat it alone and be completely satisfied. That being said, you can never go wrong adding to the delicious flavors with other food combinations.

Here are a few of my favorite things to eat with Chicken Vindaloo:

Looking For More Chicken Recipes? Check These Out!

Chicken Vindaloo with cilantro on top served in a dish

So whether you’re a vindaloo fanatic, new to the dish, or are just looking for a quick and delicious Indian dinner option, you’re sure to love this Chicken Vindaloo recipe! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Chicken Vindaloo

Chicken Vindaloo

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It’s easy to make, keto and gluten free!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Main Courses

Cuisine: Indian

Keyword: chicken vindaloo, chicken vindaloo recipe, Vindaloo, vindaloo sauce

Servings: 4

Calories: 199kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
  • Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
  • Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.

  • Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

  • Pour the chicken and marinade into your Instant Pot.
  • Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

  • Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

Watch The Video

Use this as your base recipe!

  • Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes. 
  • Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.

**ADD TUMERIC LAST AS IT MAY STAIN YOUR BLENDER WHEN YOU MAKE THE SAUCE.**

Slow Cooker Directions:

  1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
  2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.
  3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.
  4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
  5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water. 
  6. Cook on low for 5-6 hours or on high for 4 hours. 

 
 

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Nutrition

Calories: 199kcal | Carbohydrates: 7g | Protein: 23g | Fat: 8g | Fiber: 1g

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Originally Published December 11, 2019

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This post was originally published on June 18, 2017, at 8:39 AM.