Very good. Could be considered only two servings if you were really, really hungry. IE: at least double it if you’re having people over.
Also note - cut up the onions really small unless you want big onion chunks.
For Vindaloo Paste
- ▢5 Whole Dried Kashmiri Red Chili Pepper
- ▢2 tablespoon Coriander Seeds
- ▢5 Cloves (Laung)
- ▢1 inch Cinnamon (Dalchini)
- ▢3 Green Cardamom (Elaichi)
- ▢1/4 teaspoon Black Peppercorns
- ▢1 teaspoon Cumin seeds (Jeera)
- ▢1 teaspoon Black Mustard Seeds (Rai)
- ▢8 cloves Garlic
- ▢1 inch Ginger
- ▢2 tablespoon Vinegar, I used rice vinegar. White vinegar will work too.
- ▢1 tablespoon Tamarind paste
- ▢3/4 cup Water
For the curry
- ▢1 lb Chicken, thighs, boneless and skinless, cut into 2 inch pieces
- ▢4 tablespoon Oil
- ▢2 cups Onions, diced
- ▢1/2 teaspoon Ground Turmeric (Haldi powder)
- ▢1 teaspoon Salt, to taste
- ▢1 teaspoon Brown Sugar
- ▢1/4 cup Water
- ▢Cilantro, to garnish
Instructions
Making the vindaloo paste
- Start the instant pot on saute mode and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
- Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
- Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.
- Add 3/4 cup water and grind to a smooth paste.
Marinating the chicken with vindaloo paste
- In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken. Mix well and refrigerate for 15 minutes to overnight.
Making the curry
- Start the pressure cooker in sauté mode and heat oil in it.
- Add onions and saute for about 4 minutes until they turn golden brown.
- Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
- Mix in any remaining vindaloo paste from the marinade in 1/4 cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
- Pressure cook for 5 minutes, then do a 5 minutes NPR. This means after the pressure cooker beeps, let the pressure release naturally for 5 minutes, then do a quick release manually.
- Add brown sugar and stir in the curry.
- Garnish with cilantro and serve hot with rice, naan or roti.