Easy weeknight recipe for Chicken Vindaloo, a popular Indian curry made with a unique spice paste containing dried chilies, aromatics, tamarind, and vinegar.
Soak dry chilies in ½ cup of hot water for 10-15 minutes. Transfer to a blender with 2 tablespoons of the soaking liquid, ginger, garlic, vinegar, tamarind, dry spices, salt, and sugar. Purée into a smooth paste.
Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add chopped onions and sauté for 3 minutes, until soft.
Add the chicken pieces along with spice paste and saute for 2 minutes. Add the remaining ½ cup of soaking liquid (or water), and stir well. Use the liquid to scrape any brown bits stuck at the bottom of the pot.
Close the lid and set the valve to sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure. After the time is up, wait 5 minutes then release the pressure manually. Open the lid after the pin drops.
Check for taste and adjust salt if needed. If the curry looks runny, turn on saute and simmer for 2-3 minutes to your desired thickness. When ready, garnish with chopped cilantro and enjoy with rice or naan.
Stovetop Recipe
Follow Steps 1 to 3 from the instant pot recipe above.
When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 12-15 minutes, or until the chicken cooks through. Stir 2-3 times in between to prevent the sauce from burning.
When ready, garnish with chopped cilantro and serve.
Video
Notes
Make ahead: The vindaloo paste can be made ahead and refrigerated for up to 1 month.
Increase the spice level: Up the quantity of dried chilies and add a dash or two of cayenne.
Reduce the spice: If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half the chilies along with 1 tablespoon sweet paprika.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.This recipe has been updated with simpler instructions, updated photos, and tips.