Chicken Vindaloo
The Portuguese invasion of India left behind some culinary traces, the best known of which is probably the vindaloo, or the vinha de alhos, a technique of marinating meat with vinegar and spices. This popular dish comes from the western state of Goa, which was a Portuguese colony well into the twentieth century. While vindaloo has become synonymous with spice, homemade vindaloos need not be. Flavor emerges from other sources in this tangy, rich, and flavorful dish. Adjust the cayenne pepper to suit your spice preference. SERVES 4
⏱️ Prep: 15 min🍳 Cook: 7 min
Ingredients
| 1 cup | 240 ml | diced onion |
| 5 | garlic cloves, minced | |
| 1 tablespoon | 15 ml | minced ginger |
| 1 tablespoon | 15 ml | peanut oil |
| 1/4 cup | 60 ml | white vinegar |
| 1 cup | 240 ml | chopped tomato |
| 1 teaspoon | 5 ml | salt |
| 1 teaspoon | 5 ml | Garam Masala |
| 1 teaspoon | 5 ml | smoked paprika |
| 1/2 teaspoon | 2.5 ml | ground cayenne pepper |
| 1/2 teaspoon | 2.5 ml | ground coriander |
| 1/2 teaspoon | 2.5 ml | ground cumin |
| 1 pound | 455 g | boneless, skinless chicken thighs |
| 1/4 cup | 60 ml | water |
| 1/2 teaspoon | 2.5 ml | ground turmeric |
Instructions
- In a large microwave-safe bowl, combine the onion, garlic, ginger, and oil. Heat in the microwave on full power for 5 to 7 minutes, until the vegetables are browned on the edges.
- Transfer the onion mixture to a blender jar. Add the vinegar, tomato, salt, garam masala, paprika, cayenne, coriander, and cumin. Blend into a smooth paste.
- Place the chicken in the bowl you used earlier, and spoon the spice-and-vegetable mix over it, mixing well to coat the chicken. Pour the water into the blender and pulse briefly to rinse out the remaining spices. Pour the spiced water over the chicken.
- Add the turmeric and stir to combine (adding it earlier could stain your blender jar). Cover the bowl and marinate the chicken for 30 minutes or up to 8 hours. If you marinate it for longer than 30 minutes, cover and refrigerate the chicken.
- Pour the chicken and marinade into the inner cooking pot of the Instant Pot.
- Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
- When the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Unlock and remove the lid.
- If the sauce is too thin, select Saute and adjust to More for high heat. Remove the chicken pieces and bring the sauce to a boil to evaporate some of the excess water. Return the chicken to the sauce and serve.