Duane made this instant pot chicken vindaloo a few nights ago and it was absolutely delicious (and spicy)! The original recipe only yielded three servings so Duane doubled the ingredients and added Carolina reaper seasoning (optional!!!)
Instant Pot Vindaloo
Ingredients:
- 2 cups chopped onion
- 10 cloves of garlic
- 6 slices minced ginger
- 1 tbs oil
- 1/2 cup white vinegar
- 2 cups diced tomato
- 2 tsp salt
- 2 tsp garam masala
- 2 tsp smoked paprika
- 4 tsp cayenne pepper (adjust to desired heat level)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2lbs boneless skinless chicken thighs
- 1/4 cup chicken stock
- 1 tsp turmeric
- * optional, I added a 1/2 tsp Carolina reaper pepper powder. Picture above.
- cilantro (optional)
Directions:
- In a large pan, saute over medium heat the oil, onions, garlic, and ginger for 5-7 minutes until the vegetables have softened.
- Pour vegetables into a food processor (or blender) and combine with all of the other ingredients EXCEPT the turmeric, chicken stock, and chicken. Blend into a smooth paste.
- Place the chicken in a bowl and coat with the spice and vegetable mixture. Stir well to coat the chicken.
- Add a 1/4 cup of chicken stock and mix.
- Add turmeric and marinate for at least 30 minutes or up to a few hours.
- Pour the chicken and marinade in the instant pot.
- Cook on high pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- If you want your sauce to be thicker, you can put your instant pot on saute until your sauce reduces to the desired consistency.
Tagged: chicken, Curry, dinner, indian, instant pot, spicy, vindaloo
