Chicken Vindaloo

Prepared Time: 10m      Cook Time: 30m      Serves 4 People

Chicken Vindaloo is a spicy curry made with vindaloo paste. it is very flavoful

For the paste

  • 5 whole dried Kashmiri dried red chili
  • 2tbsp coriander seeds
  • 5 cloves (laung)
  • 1-inch cinnamon (dalchini)
  • 3 green cardamom (elaichi)
  • ¼ tsp black peppercorns
  • 1tsp cumin seeds (jeera)
  • 1tsp mustard seeds (rai)
  • 8 cloves garlic
  • 1-inch ginger
  • 2tbsp vinegar
  • 1 tbsp tamarind paste
  • ¾ cup water

For the Curry

  • 450 gm chicken thighs, cut into 2-inch pieces
  • 4tbsp oil
  • 2 cup onions, diced
  • ½ tsp turmeric
  • 1tsp salt to taste
  • ¼ cup water
  • Heat a pan and add all the dry spices
  • Saute for a minute until they are fragrant and slightly browned then turn off the heat
  • Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste, and vinegar.
  • Add ¾ cup water and grind to a smooth paste
  • In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken.
  • Mix well and refrigerate for 15 minutes to overnight
  • Start the pressure cooker in saute mode and heat oil in it
  • Add onions and saute for about 4 minutes until they turn golden brown
  • Add turmeric and salt.
  • Add the marinated chicken and saute for 3 minutes, while stirring frequently
  • Mix in any remaining vindaloo paste from the marinade in ¼ cup water and add to the cooker
  • Pressure cook for 5 minutes then do a 5 minute Natural Pressure Release. 
  • Stir the curry and Serve