Chicken Vindaloo is an 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.
Soak dry chillies in ½ 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, ½ 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, ½ 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
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.