Chicken Vindaloo Instant pot

 

Ingredients

For Vindaloo Paste

▢ 10 Whole Dried Kashmiri Red Chili Pepper

▢ 4 tablespoon Coriander Seeds

▢ 10 Cloves (Laung)

▢ 2 inch Cinnamon (Dalchini)

▢ 6 Green Cardamom (Elaichi)

▢ 0.5 teaspoon Black Peppercorns

▢ 2 teaspoon Cumin seeds (Jeera)

▢ 2 teaspoon Mustard Seeds (Rai)

▢ 16 cloves Garlic

▢ 2 inch Ginger

▢ 4 tablespoon Vinegar I used rice vinegar. White vinegar will work too.

▢ 2 tablespoon Tamarind paste

▢ 1,5 cup Water

For the curry

▢ 1kg Chicken thighs, cut into 2 inch pieces

▢ 8 tablespoon Oil

▢ 640 g Onions diced

▢ 1 teaspoon Ground Turmeric (Haldi powder)

▢ 2 teaspoon Salt to taste

▢ 2 teaspoon Brown Sugar

▢ 0,5 cup Water

▢ Coriander to garnish

INSTRUCTIONS

Making the vindaloo paste

1. 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.
2. Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
3. Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar. 
4. Add ¾ 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

1. Start the pressure cooker in sauté mode and heat oil in it.
2. Add onions and saute for about 4 minutes until they turn golden brown.
3. Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
4. Mix in any remaining vindaloo paste from the marinade in ¼ cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
5. 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.
6. Add brown sugar and stir in the curry.
7. Garnish with coriander and serve hot with rice, naan or roti.

Source: Piping Pot Curry