For some, a spice level so high that your mouth burns and sweat beads on your forehead, is a kind of pleasurable pain. But I prefer to moderate the heat and not burn out your tastebuds. A pinch of cayenne ups the spiciness quite nicely in this Vindaloo. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry If you knew there was cumin, coriander seeds, green cardamom, cinnamon, peppers, mustard seeds, Kashmiri red chilies, fresh ginger, and garlic–wouldn’t you want to taste them all?! I use the same freshly roasted and ground spice blend here as I do for the delicious Lamb Vindaloo in my cookbook, starting with simple whole spices that add rich flavor to the marinade. And the restaurant-inspired addition of potatoes rounds out the dish perfectly. Due to simple preference, availability, or health reasons, many people prefer Chicken Vindaloo to lamb and I’m thrilled to share this recipe for the first time on the blog! Whether following the instructions for cooking in the Instant Pot or on the Stovetop, this is a no-fail, sure-to-impress, new favorite addition to your culinary repertoire! And if you love chicken curries you have to try my recipes for Achari Chicken, Chicken Karahi, and Mom’s Chicken Curry.
What is Vindaloo: Past and Present
Over the years, this dish evolved to what is now served in restaurants, a blistering hot curry rather than the original harmonious sweet, sour, and spicy variation. Many restaurants also add tomatoes to this recipe, but the authentic chicken vindaloo recipe does not.
Vindaloo is the Goan version of the Portuguese ‘Carne de Vinha d’ Alhos’ which translates to pork with wine and garlic. Portuguese explorers would layer these ingredients into barrels for long sea voyages and the wine would preserve the meat.
And so, this dish was brought to Goa by the Portuguese and ‘Vindaloo’ became the local pronunciation. Goan cooks kept the pork, but replaced the wine with palm vinegar and added flavorful spices to this dish. The Portuguese also brought over chilies and introduced them to India at this time.
From Goan cooks adding aromatic spices to British Indian restaurants adding more and more hot chilies, to other parts of India creating lamb, chicken, and vegetarian versions–Vindaloo shows a roadmap of its influences!!
Homemade Vindaloo Spice Mix
This Goan spice blend adds just the right amount of heat while bringing out the essence from the freshly roasted and ground spices. My simple spice blend uses basic whole spices to get the bold flavors of Vindaloo sauce. Mustard seeds, cumin, coriander seeds, black pepper, green cardamom, cloves, cinnamon, and Kashmiri whole red chiles make up the spice mix and are the core of this dish’s appeal. White wine vinegar, garlic, and ginger are added to create a marinade that infuses the chicken with incredible and unmistakable flavors.
Tip
Plan ahead if you can by marinating the meat overnight, and remember that vindaloo curry always tastes better the next day!
Instructions
Here are the step-by-step instructions for the Instant Pot Vindaloo recipe. Scroll below for a printable recipe card with ingredient quantities and stovetop instructions.
Mix all the ingredients from the marinade into a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing the remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.
Set the Instant Pot to Sauté(Hi) mode and heat ghee. Add mustard seeds to the ghee and wait until they start to pop. Add onions, and salt, and cook for 5 minutes. Press Cancel. Add marinated chicken and water. Mix well deglazing the bottom of the pot. Layer potatoes and red chili powder on top. Do not mix. Close the Instant Pot with Steam Release to Sealing. Select the Manual/Pressure Cook (High) setting and adjust the cook time to 5 minutes. Allow natural pressure release. Press Cancel.
Open the Instant Pot. Add more vindaloo spice blend to taste. Turn the Instant Pot to Sauté mode, mix well, and simmer for another minute. Press Cancel. Garnish with chopped cilantro.
How to serve Chicken Vindaloo
Serve hot with Paratha or Roti. For a gluten-free meal serve with Basmati rice or Jeera rice. Add a side of cooling Beet raita or Koshimbir. And our favorite drink to pair with spicy vindaloo is the silky Mango lassi.
Storing
Any leftovers can be refrigerated for up to 5 days. You can also freeze the Vindaloo for up to 2 months. Did enjoy this flavorful curry? Here are some more Indian chicken curry recipes to try:
Instant Pot Chicken Tikka Masala Slow Cooker Chicken Tikka Masala Instant Pot Butter Chicken Chicken Karahi Instant Pot Chicken Korma Shahi Chicken Korma
Recipe
