Indian Chicken Vindaloo

Name: Indian Chicken Vindaloo
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1.8 lbs chicken breast, cut into bite-sized pieces (816 g); 2-3 tbsp vinegar (white or apple cider) (38 g); 1 tsp turmeric powder (2 g); salt, a pinch; 2 large onions, finely chopped (400 g); 4-5 cloves garlic, minced (23 g); 1-inch piece ginger, minced (12 g); 2 tbsp vegetable oil (27 g); 1 tbsp garam masala (6 g); ½ tbsp Kuzhambu Milagai Thool (adjust for heat) (3 g); ½ tbsp Rasam powder (3 g); ½ tbsp Sambar powder (3 g); ½ tbsp Idli Milagai Podi (3 g); 1-2 jalapeños, sliced (adjust for heat) (21 g); 2-3 canned ancho chili peppers (38 g); salt, to taste; chopped cilantro, for garnish

Tangy, fiery Instant Pot chicken in South Indian spice.

Serves 4Total 55 min

Scale

Method

Step 1 done
Marinate the with , , and a pinch of salt. Let sit at least 30 minutes.
Step 2 done
Set the Instant Pot to sauté mode and heat the . Sauté the , , and until the onions are golden brown.
Step 3 done
Drain and rinse the ancho chilies. Remove the seeds and chop finely.
Step 4 done
Add the chopped ancho chilies to the onion mixture, then stir in the , Milagai Thool, Rasam , , and .
Step 5 done
Add the marinated and sliced . Sauté until the chicken is cooked through with no pinkness in the center.
Step 6 done
Adjust salt and spice to taste. Thicken with a corn starch slurry if desired.
Step 7 done
Garnish with chopped cilantro and serve with rice or naan.

Nutrition

Variations

For more protein, use 2.5 lb chicken and stir 1 cup of Greek yogurt into the sauce at the end, a spoonful at a time. Serves 5.

Notes

Sautéing the chicken in the Instant Pot gives direct control over texture; cook thoroughly until no pink remains in the center. Adjust the chili powders and jalapeños up or down for your preferred heat level.

Indian Chicken Vindaloo

Ingredients

Marinade

Main

Method

Nutrition

Variations

Notes