Chicken Vindaloo Recipe
Vindaloo
chicken made in a pressure cooker or instant pot. Enjoy this dairy-free and
gluten-free chicken Vindaloo with rice or naan for a satisfying dinner!
Ingredients
For Vindaloo
Paste
- 1 inch Cinnamon
- 1 tsp Cumin Seeds
- 8-10 cloves Garlic
- 3-4 Clove
- 8-10 Black Peppercorns
- 1 tsp Mustard Seeds
- 1 tbsp Vinegar
- 2-3 Cardamom
- 1 inch Ginger Chopped
- 1 and 1/2 tbsp Tamarind paste
- 10-12 Dry Kashmiri Red Chillies
- 2 tbsp Coriander Seeds
For the
curry
- 1 tsp Sugar
- 1 kg Chicken Curry Cut
- 1 tsp Turmeric Powder
- Salt to taste
- 2 cups Onion Chopped
- 4 tbsp Vegetable Oil
- 1 cup Fresh Tomato Puree
Instructions
First, dry
roasted red peppers, coriander seeds, cloves, cinnamon, cardamom, peppercorns,
cumin and mustard seeds until fragrant and slightly golden.
Then, mix in
a blender with ginger, garlic, vinegar and tamarind paste to obtain a smooth
paste.
Add a little
water while making the dough.
Heat the oil
in the mold.
When the oil
is hot, add the chopped onion and sauté until golden.
Add the
chicken and fry on high for 3 to 4 minutes.
Add the
tomato puree and the dough we made.
Now add the
salt, the turmeric powder and 1 cup of water and cover and cook for 45 to 50
minutes.
Add the sugar
and cook for another minute.
Serve hot
with steamed rice or Chapati.
Happy
Cooking Time.
