Pressure Cooker Goan Chicken Vindaloo
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Authentic Chicken Vindaloo recipe – Learn how to make this tangy finger-licking chicken vindaloo curry in an Instant Pot or Stovetop. It is gluten and dairy-free and absolutely delicious! Serve it with warm pav (dinner rolls) for an authentic experience.
What is Chicken Vindaloo? Is Vindaloo authentic Indian?
The story goes that in the 15th century the Portuguese sailors carried pork to sustain them on their long journey to Goa – now a state on the western coast of India. To preserve the pork, it was pickled in garlic and wine (that had turned vinegary over time because of the long distance).
The word vindaloo is derived from the Portuguese word ‘carne de vinha d’alhos’ which means meat in a marinade of wine (vinho) and garlic (alho).
Over a period of time, the locals in Goa gave this dish an Indian touch by introducing onions, tomatoes, palm vinegar, and spices to this dish to create what we know call Vindaloo or Vindalho.
While vindaloo is traditionally made with pork, other meats such as lamb or chicken have become popular replacements so that Muslims and meat-eating Hindus could enjoy them as well.
What does chicken vindaloo taste like?
It is a misconception that the only dominant flavor in a vindaloo curry would be the heat from the chilies. That’s far from the truth. In an authentic vindaloo sauce recipe, you’ll also find cinnamon, cloves, cumin, and mustard seeds that add their own magic to make this dish flavorful. The sweetness and tanginess from the palm vinegar and the spice from the freshly ground masala give this dish its unique flavor – tangy, fiery with a hint of sweetness.
What is the best type of vinegar to use with vindaloo sauce?
I typically use rice vinegar (because that is what I usually have in my pantry) but palm or coconut (toddy) vinegar is what most Goans use. Cider vinegar is also a good substitute. To replace the hint of sweetness that palm vinegar provides, I add a tablespoon of sugar if I am using any other vinegar.
How to make chicken vindaloo
You can make this chicken vindaloo recipe either on a stovetop or a pressure cooker. I prefer an electric pressure cooker such as Instant Pot or Mealthy because it cooks unmonitored in about 5 minutes.
- Marinate the chicken in oil, salt, turmeric, ginger, and garlic paste. Set it aside for about 30 minutes or overnight in a refrigerator.
Make the masala
- Add oil to a pan kept over medium heat. Add the spices along with garlic and stir fry till the spices turn fragrant (takes about a minute)
- Grind the spices along with coarsely chopped tomatoes and 1/4 cup vinegar to make a fine paste.
Making chicken vindaloo in the Instant Pot
- Add oil in the steel insert of an Instant Pot and press the ‘Saute function’. Set the selection to ‘Normal’ heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).
- Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.
- Add the ground masala and mix well. Add 1/2 cup water.
- Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
- Once the cooking cycle is complete, move the vent to the venting position to release pressure. Carefully open the lid and give a good stir.
- Add sugar (if using) and mix well. Do a taste test – add more vinegar/salt if needed.
- Serve hot with pav or rice/roti or naan
Variations + Tips / Tricks
- You can marinate the chicken in the masala that you have created in step 2. You can set it aside in the refrigerator for 30 minutes or overnight.
- The authentic recipe calls for palm vinegar – if you don’t have that handy substitute it for rice or cider vinegar and a tablespoon of sugar (or jaggery).
- You can skip the tomatoes and replace it with fresh tamarind. Take tamarind (the size of a ping pong ball) and soak it in hot water for about 15 minutes. Run it through a sieve. Add the juice along with vinegar to make the base masala.
- Add 1/4 cup coconut milk to the masala paste while grinding. Adding coconut milk to the curry was something that Hindus in Goa introduced in this dish. It makes the vindaloo curry sauce creamy.
What to serve with chicken vindaloo?
Chicken vindaloo is best served with Pav (dinner rolls). You could also pair it with rice, roti, or naan.
If you liked this Goan vindaloo recipe, check out these other classic Indian chicken curries and biryanis from the southern part of India –
- Chettinad chicken biryani – a delicious biryani from Chettinad
- Kori Gassi (Mangalorean chicken curry) – a coconut based spicy chicken curry
- Chicken ghee roast – a spicy and tangy chicken curry from Karnataka
- Shrimp gassi (shrimp curry) – a Mangalorean style shrimp/prawn curry
- Chettinad chicken – If you like spicy chicken curries then this fiery, aromatic Chicken Chettinad curry is right up your alley. It is so delicious that you’ll want to lick your plate off!
Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -
- Read this article on 10 things to know before using your Instant Pot
- An in-depth guide on how to use your Instant Pot
- 10 Most Useful Instant Pot Accessories
- A massive collection of Instant Pot Recipes
- A list of best Instant Pot Cookbooks for every kind of diet
Authentic Goan Chicken Vindaloo Recipe
Equipment
Ingredients
For marinade
- 1.5 lb chicken thighs cut into two-inch pieces
- 1 teaspoon oil olive or peanut
- 4 garlic cloves minced
- 1 inch-piece ginger grated
- ½ teaspoon salt
- 1 teaspoon turmeric powder
For the masala
- 1 teaspoon oil olive oil or coconut oil
- 10-12 dried red chilies Kashmiri or Byadgi
- 8 whole cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds jeera seeds
- 1 3-inch cinnamon stick
- 8 garlic cloves
- ½ cup palm vinegar or rice vinegar – see notes
- ¼ teaspoon mustard seeds
- 1 medium sized tomato coarsely chopped
For the gravy
- 3 tablespoons oil olive or coconut
- 2 cups finely chopped onions
- ½ teaspoon salt or as needed
- ½ cup water or as needed
- 1 tablespoon sugar only if using rice vinegar instead of palm vinegar
Instructions
Start with the chicken marinade
- Marinate the chicken in oil, salt, turmeric, minced ginger, and garlic. Set it aside for about 20- 30 minutes or overnight in a refrigerator.
- Make the masala
- Add oil to a pan kept over medium heat. Add the spices (red chilies, cumin seeds, mustard seeds, black peppercorns, cinnamon stick and cloves) along with garlic and stir fry till the spices turn fragrant (takes about a minute)
- Grind the spices along with coarsely chopped tomatoes and 1/4 cup vinegar to make a fine paste.
Instant Pot Instructions
- Add oil in the steel insert of an Instant Pot and press the ‘Saute function’. Set the selection to ‘Normal’ heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).
- Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.
- Add the ground masala and mix well. Add 1/2 cup water.
- Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
- Once the cooking cycle is complete, move the vent to the venting position to release pressure. Carefully open the lid and give a good stir.
- Add sugar (if using) and mix well. Do a taste test – add more vinegar/salt if needed.
- Serve hot with pav or rice/roti or naan.
Stovetop Instructions
- Add oil in a wok/kadhai kept over medium heat. When the oil heats up, add onions and fry them till they are soft and translucent (about 5-6 minutes).
- Add salt and marinated chicken and mix well. Let the chicken cook for about 2-3 minutes.
- Add the ground masala and mix well. Add 1/2 cup water and mix well.
- Cover and cook the chicken for about 15-20 minutes while stirring occasionally. Cook till you can easily cut the chicken pieces into two using a fork/spoon.
- Remove the lid and add sugar (if using) and mix well. Do a taste test – add more vinegar/salt if needed.
- Serve hot with pav or rice/roti or naan.
Notes
- You can marinate the chicken in the masala that you have created in step 2. You can set it aside in the refrigerator for 30 minutes or overnight.
- The authentic recipe calls for palm vinegar – if you don’t have that handy substitute it for rice or cider vinegar and a tablespoon of sugar (or jaggery).
- Also, although the recipe calls for 1/2 cup of vinegar, use only 1/4 at first. Add the remaining 1/4 cup after the chicken is cooked – one tablespoon at the time, followed by a taste test. This prevents the dish from becoming super tangy.
- You can skip the tomatoes and replace it with fresh tamarind. Take tamarind (the size of a ping pong ball) and soak it in hot water for about 15 minutes. Run it through a sieve. Add the juice along with vinegar in the blender for making the base masala.
- Add 1/4 cup coconut milk to give it a creamy touch. Add this in the blender for making the base masala.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Great recipe ! Well described step by step instructions with pictures which is a plus. Have made this many times and everyone enjoys this chicken vindaloo. Thank you for sharing
My new favorite vindaloo recipe!