Chicken Vindaloo

Chicken Vindaloo

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 199kcal
Author: Urvashi Pitre
Calories: 199kcal | Carbohydrates: 7g | Protein: 23g | Fat: 8g | Fiber: 1g

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 Saut√© function to cook the sauce down.
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.**