Chicken Vindaloo Keto in Instant Pot or Stovetop

Low-Carb Chicken Vindaloo, Chicken Vindaloo Keto in Instant Pot by Spice Cravings. Chicken Vindaloo Keto is a variation of the popular Indian curry dish from the west coast of India. Adaptation of Portuguese dish, carne de vinha d'alhos. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Chicken Vindaloo Keto is a keto friendly variation of this popular Indian curry dish from the western coast of India. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic. There are many variations of this curry across the Goan region. A Vindaloo curry is traditionally prepared with pork, but it is versatile enough to be made with lamb, goat, beef or chicken.

Chicken Vindaloo Keto version:

Keto is short for Ketogenic. Ketogenic diet is a fairly popular low-carb-high-fat diet which reduces your carb intake to a minimum. So, pretty much all grains are off-limits. While I don’t follow a strict Ketogenic diet, I do however, try my best to prepare low-carb meals for my husband and me, that are satisfying, and more importantly, don’t leave us feeling deprived 🙂  This variation of Chicken Vindaloo Keto is my take on this slow-cooked classic. It’s a simplified recipe using the Instant Pot, my programmable pressure cooker.

The chicken curry by itself is low-carb. The challenge for me was that we could no longer enjoy this with rice or naan. So, I had to turn it into a stew, with added vegetables for extra fiber and taste.  I added carrots and cauliflower to the curry towards the end of the cooking process. It not only added flavor and fiber, but also left me more satisfied eating a bowl of this delicious vindaloo stew.

The best part about this easy Indian food recipe is that it gets ready in under 30 minutes!

For the regular Chicken Vindaloo Recipe, click HERE.

Low-Carb Chicken Vindaloo, Chicken Vindaloo Keto in Instant Pot by Spice Cravings. Chicken Vindaloo Keto is a variation of the popular Indian curry dish from the west coast of India. Adaptation of Portuguese dish, carne de vinha d'alhos. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Stovetop Recipe:

I like to make this curry in a pressure cooker, but it is very easy to make it on the stovetop too. Here’s how:

  1. Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Heat a large sauce pot/pasta pot over medium-high heat. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft and translucent. Remove from pan and cool for 5 minutes.
  2. In a Blender, add sautéd onions, re-hydrated red chillies with their liquid, vinegar, ginger, garlic, all dry spices, salt and coconut milk. Purée into a smooth paste.
  3. Add spice purée and chicken thighs to the saucepan and saute for 2-3 minutes. Add, 1/2 cup water and mix well. When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 10 minutes, till the spice mix has turned into a smooth curry. Stir once or twice in between to prevent the sauce from burning at the bottom of the pan.
  4. Add the cubed carrots and cauliflower florets to the pan. Mix well. Cover the pan and cook for another 5-7 minutes. Garnish with chopped cilantro and serve. Enjoy!

Note About Using Chilies:

Even though this recipe uses chilies as a base, the curry is not too spicy. The dried red chilies that I have used in this recipe are more for flavor and color, than spice. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, use half the quantity of chilies along with 1 tablespoon paprika powder.

Some more Low-Carb dishes from my kitchen:

Tandoori Chicken Recipe

Tandoori Chicken

Instant pot paneer butter masala, instant pot paneer makhani

Paneer Butter Masala

 Thai Massaman Curry

Thai Massaman Curry

Korean pickled cucumber

Korean Chicken

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Low-Carb Chicken Vindaloo, Chicken Vindaloo Keto in Instant Pot by Spice Cravings. Chicken Vindaloo Keto is a variation of the popular Indian curry dish from the west coast of India. Adaptation of Portuguese dish, carne de vinha d'alhos. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Chicken Vindaloo Keto Version in Instant Pot

Chicken Vindaloo is a​n extremely​ popular Indian chicken curry from the western coast. It's a local adaptation of the Portuguese dish, ​Carne de vinha d'alhos, which literally ​means​, meat marinated in wine and garlic​. This keto version adds vegetables and turns the vindaloo into a wholesome stew. 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 242kcal
Author: Spice Cravings

Ingredients

  • 1 lb. boneless skinless Chicken thighs
  • 1 medium onion sliced thin
  • 6 whole red dried chilies : adjust to taste
  • 1 tablespoon ginger garlic crushed: 1/2 inch ginger + 3 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/4 cup coconut milk with cream
  • 2 teaspoons olive oil or butter of ghee
  • 2 tablespoons chopped cilantro for garnish
  • 1 carrot cubed
  • 1 cup cauliflower florets

Instructions

Instant Pot Recipe

  • Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft.
  • In a Blender, add sautéd onions, re-hydrated red chillies with their liquid, vinegar and ginger, garlic, all dry spices, salt and coconut milk. Purée into a smooth paste.
  • Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR).
  • Add cubed carrots and cauliflower florets in the curry. Mix well. Cook on Manual (high-pressure) for 2 minutes. Do a quick release (QR) and open the lid. Garnish with chopped cilantro and serve. Enjoy!

Stovetop Recipe

  • Follow Steps 1 & 2 above.
  • Add spice purée and chicken thighs to a saucepan and saute for 2-3 minutes.  Add, 1/2 cup water and mix well. When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 10 minutes, till the spice mix has turned into a smooth curry.  Stir once or twice in between to prevent the sauce from burning at the bottom of the pan.
  • Add the cubed carrots and cauliflower florets to the pan. Mix well. Cover the pan and cook for another 5-7 minutes.  Garnish with chopped cilantro and serve.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
 
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 242kcal | Carbohydrates: 12g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 711mg | Potassium: 702mg | Fiber: 3g | Sugar: 5g | Vitamin A: 64.6% | Vitamin C: 135.7% | Calcium: 3.9% | Iron: 14.1%
Course: Main Course
Cuisine: Indian
Keyword: Keto, Low Carb
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

 

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Chicken Vindaloo is a​n extremely​ popular Indian chicken curry from the western coast.  It's a local adaptation of the Portuguese dish, ​Carne de vinha d'alhos, which literally ​means​, meat marinated in wine and garlic​.  This keto version adds vegetables and turns the vindaloo into a wholesome stew #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry​ #chicken​ #glutenfree #lowcarb #keto

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2 Comments

  • Reply
    Alison
    May 15, 2018 at 2:31 pm

    When do you add the vinegar and garlic/ginger? Your recipe is missing it somewhere I think.

    • Reply
      aneeshasg
      May 15, 2018 at 2:38 pm

      Hi Alison, sorry about that. You add it to the blender along with sautéd onions, re-hydrated chillies, dry spices, salt and sugar. Then Purée into a smooth paste. Thanks for pointing it out, I have fixed the recipe and will re-vamp this post soon. Hope you enjoy this Vindaloo recipe.

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