The Best And Easy Healthy Instant pot Chicken Vindaloo Home Made Recipe

Chicken Vindaloo is an extremely popular curry from the Goan region, in the western coast of India. It is a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic. Mild Indian red chillies, blended with aromatics and vinegar, give this dish its signature taste.

Weeknight Variations of the Chicken Vindaloo Recipe

I adapted the traditional recipe to make Chicken Vindaloo, which my families simply adores. With a few tweaks to an authentic vindaloo recipe, I turned it into a weeknight-friendly recipe that can be made in under 30 minutes.


1 lb. boneless skinless chicken thighs

1 medium onion sliced thin

6 whole red dried chillies : mild chilies like Kashmiri chilies

1 tablespoon ginger garlic crushed : 1/2 inch ginger + 3 cloves garlic

3 tablespoons red wine vinegar

1 tablespoon coriander powder

1 tablespoon garam masala

1/2 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon sugar

2 teaspoons olive oil or butter or ghee

2 tablespoons chopped cilantro for garnish


The Best And Easy Healthy Instant pot Chicken Vindaloo Home Made Recipe



Instant Pot Recipe

Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft. Turn off the Instant Pot. Cool onions for 5 minutes.

Transfer the onions in a blender, add re-hydrated red chillies with their liquid, ginger-garlic paste, red wine vinegar, all dry spices, salt and sugar. Purée into a smooth paste.

Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR).
Garnish with chopped cilantro. Serve with steamed rice or toasted french bread. Enjoy!
Stovetop Recipe

Follow Steps 1 & 2 from the instant pot recipe above.

Add spice purée and chicken thighs to a saucepan and saute for 2-3 minutes. Add, 1/2 cup water and mix well. When the curry starts simmering, cover with a lid. Reduce the heat to medium and cook for 10 minutes, till the spice mix has turned into a smooth curry. Stir once or twice in between to prevent the sauce from burning at the bottom of the pan. Garnish with chopped cilantro and serve.


Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half the chilies along with 1 tablespoon paprika powder.
For chicken, I tried browning the meat before adding in the sauce, but didn’t notice any major difference. So, I skip the browning process when making this dish with chicken. I do that when I’m making this with lamb though.