So I made this Low Carb Chicken Vindaloo in my Instant Pot, and it was not as easy as it sounds to make a recipe like this without dirtying too many dishes in the house and adding too many steps. The main issue is you have to brown aromatics first and then grind them together, and I wanted a way to not have to do that.
When I was working on the Mexican Cookbook, I made a variety of dishes that needed onions browned or chilis softened etc. What worked for me was to use a paper bowl in the microwave for some of this prep work. Not only did this reduce the dishes I had to wash, my pressure cooker was free for other things while the aromatics cooked. I decided to use the same method here.
So a couple of warnings. Vindaloo is meant to be spicy. You may want to adjust the cayenne pepper to suit your taste. Also, 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 at restaurants, but this is actually a more authentic version.
The Steps for this Instant Pot Low Carb Chicken Vindaloo are:
- Brown the aromatics in the microwave
- Grind with spices and marinate the chicken
- Pour all of it in and cook at High Pressure for 5 minutes, 10 minutes NPR
- 1 cup diced onion
- 5 cloves garlic
- 2-3 slices ginger
- 1 tablespoon oil
- 1/4 cup white vinegar
- 1 cup chopped tomato
- 1 teaspoon salt
- 1 teaspoon Garam Masala
- 1 teaspoon smoked paprika
- 1/2 - 2 teaspoon cayenne pepper (adjust to desired spice level)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 pound chicken thighs boneless skinless
- 1/4 cup water
In a large microwave safe bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
Pour this into a blender and combine with all other ingredients except turmeric, water and chicken. Blend this to a smooth paste.
Place chicken in the bowl you used earlier, and pour the spice and vegetable mix it, mixing well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well.
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.