vindaloo

Make an authentic&nbsp;Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It's easy to make, keto and gluten free!

Chicken Vindaloo

onions, chopped

Garlic

Ginger

White Vinegar

tomatoes

Kosher Salt

Garam Masala

Smoked Paprika

Cayenne Pepper ((adjust to desired spice level))

Coriander

Cumin

Boneless Skinless Chicken Thighs

Water

Turmeric

In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well. Mix.

Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

Pour the chicken and marinade into your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

https://embed.mediavine.com/videos/fjrk4n1koouyfwcatwvw

Make an authentic Chicken Vindaloo in your Instant Pot or pressure cooker in minutes rather than hours! It's easy to make, keto and gluten-free!

This slow-simmer Indian dish features tender lamb and BOLD flavors. Serve with warm naan bread, rice or a whole grain pilaf. 

Lamb Vindaloo

lamb

Salt

black peppercorns

chiles de árbol, stemmed, seeded and torn in half*

green cardamom pods

cloves

cumin seeds, cumin

white wine vinegar

tamarind paste (or molasses)

turmeric

olive oil

black mustard seeds**

cinnamon

yellow onion, chopped

garlic, roughly chopped

brown sugar

red bell pepper, diced (optional)

rice,

Toss lamb with 2 teaspoons salt; set aside. 

Toast peppercorns, dried chiles, cardamom, cloves, and cumin seeds in a large Dutch oven or pot over medium heat for 5 minutes, stirring occasionally. Transfer spices to a blender with vinegar, ginger, tamarind paste, and turmeric; blend, scraping down sides as needed, until smooth.

Add spice purée to lamb and toss to coat; cover and refrigerate for 4 hours (or set aside at room temperature for 1 hour).

Heat oven to 325ºF with rack set in lower-middle position.

Heat oil in now empty Dutch oven over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Reduce heat to medium and add onion, garlic, chiles, and sugar; cook until onion has softened and starts to brown, about 8 minutes. 

Stir in lamb and it’s marinade, 1 cup water (or white wine) and bring to a boil. Cover pot, transfer to oven and cook for 1 ½ hours until lamb is tender.

Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into sauce; stir in bell pepper, if using, and let stand, uncovered, for 10 minutes. Skim and discard grease from surface of sauce. Season vindaloo with salt to taste and serve.

I made this recipe substituting ground spices for most of the whole spices that are listed in the ingredients, because that’s all I had on hand, but it still turned out delicious, and very authentic in taste according to my husband, who loves this dish. I also took the liberty of adding one large diced tomato, to thicken and color the sauce, and also added potatoes (cooked together with the meat), as so many restaurant Vindaloos are made with potatoes. The flavor combination of white wine vinegar and white wine and all the spices was fantastic! Thank you! I will be making this again.

Make the Goan vindaloo sauce a day ahead to intensify the flavours and use it as a base with other meats, fish or veg. Adjust the chilli to your taste too

Lamb vindaloo

lamb neck fillet, cubed

rapeseed oil

onions

garlic

ginger

potato

stock

coriander

wilted greens and

tsp cardamom pods shelled, seeds only

coriander seeds

cumin seeds

tbsp malt vinegar

dried red chillies (adjust quantity to your taste)

Blend the paste ingredients in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> or bash using a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> until smooth and combined. Rub half the paste into the lamb neck, cover and chill in the fridge overnight.

Heat most of the oil in a heavy-bottomed saucepan over a medium heat. Add the onion, garlic and ginger, cook slowly until the onion is translucent, then add the remaining curry paste and mix well. Cook your spices for a few mins, allowing the flavours to really open up. Decrease the heat, fold the potato into your mix, season well and cook for 5 mins.

Add the stock and simmer on a low heat until the potato is cooked, then lightly crush it. Add the chopped coriander, then remove from the heat and leave to cool. Chill in the fridge overnight.

The next day, heat the remaining oil in a frying pan. Season the lamb, brown it all over and cook until tender. Reheat the sauce, and add the lamb and any juices. Serve topped with coriander, with some wilted greens and fried red onion on the side.

Instant Pot Chicken Vindaloo

onion (chopped)

garlic (minced)

tbsp oil

salt and pepper (to taste)

tsp garam masala

tsp smoked paprika

powdered ginger

cayenne pepper (optional)

tsp coriander

lb chicken thighs

water

Combine onion, garlic, and oil in a microwave-safe bowl.

Microwave  for 5 minutes.

Place the onion mix, and rest of the ingredients (except the chicken, water, and turmeric) in a food blender.

Blend until smooth.

Place chicken in a bowl, along with prepared spice mix and turmeric. Stir to coat.

Marinate chicken for at least 30 minutes.

Place the chicken in the Instant Pot and add water.

Lock the lid into place and cook on high pressure for 5 minutes.

When cooking cycle is done, wait for a natural pressure release.

Once done, open the lid, serve and enjoy :)

Recipe video above. Vindaloo is a traditional Indian curry that&#39;s not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it&#39;s spicy! For serious curry lovers, it&#39;s hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won&#39;t work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. IMPORTANT: Read Spiciness note below.

Vindaloo

beef

tsp salt

tbsp Kashmiri chilli powder ((this is the spiciness, Note 2))

tsp cumin seeds

cardamom pods ((green))

cinnamon powder

tsp black peppercorns

garlic ((yes, 10!))

tsp fenugreek seeds ((Note 3))

turmeric powder

tbsp white vinegar

/ 3 tbsp ghee

onion (, finely chopped (brown, yellow, white))

tsp ginger (, finely grated)

garlic (, finely minced)

tsp black mustard seeds ((Note 5))

tomato paste

curry leaves (, fresh (Note 6))

beef stock

Salt beef: Toss beef in salt.

Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.

Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)

Preheat oven to 190°C/375°F (170°C fan).

Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.

Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.

Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.

Add beef: Add beef and curry leaves, stir then bring to boil.

Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn&#039;t reduced enough).

Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

This Potato Vindaloo Curry recipe is a spicy Indian vegetarian dish that makes a quick and healthy lunch or dinner.

Potato Vindaloo

paprika

mustard seeds

Tablespoons vegetable oil (or canola oil)

shallots

serrano pepper (thinly sliced (omit for less spicy))

potatoes

apple cider vinegar

Salt and pepper (to taste)

Greek yogurt (for serving)

Cilantro and mint (for serving)

In a small skillet over medium-high heat, toast the cumin, coriander and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, paprika, and cinnamon, set aside.

In a large, deep skillet or dutch oven heat the oil over medium-high heat. Add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown, about 5 minutes.

Add tomato paste, garlic, ginger and spice mixture and cook until fragrant, 2-3 minutes.

Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer, covered, for 25-30 minutes, until the potatoes can be pierced with a fork easily.

Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.

Serve with greek yogurt, cilantro and mint if desired.

Lamb Vindaloo is a creamy, rich, spicy, tangy, Indian recipe inspired by the original Pork Vindaloo recipe from Goa.

Home-made authentic Lamb Vindaloo

lbs of lamb

tbsp sugar

Byadagi chilies (red dry chilies)

black pepper

vinegar (5 tbsp approx)

tamarind tamarind paste

green chilies

Add cinnamom stick, cloves, red chilies, black pepper,...

Add cinnamom stick, cloves, red chilies, black pepper, cumin seeds and blend it into a fine powder.

Next, add vinegar, tamarind, ginger, garlic and green...

Next, add vinegar, tamarind, ginger, garlic and green chilies to the same blender and blend it into a find paste.

Add this paste/marinade to the lamb. Make sure...

Add this paste/marinade to the lamb. Make sure to mix every piece of lamb well. Allow it to marinate for an hour (if you are pressed for time) or overnight.

Heat oil in a pressure cooker. Add onions...

Heat oil in a pressure cooker. Add onions and saute it until it changes color. Add turmeric powder, sugar and saute them for another minute.

Next, add the marinated lamb and mix well....

Next, add the marinated lamb and mix well. Saute it for a minute or two. Add water. Mix well.

Close the lid and allow it to cook...

Close the lid and allow it to cook for 20 mins or until 7 whistles.

Take off heat and allow it to rest....

Take off heat and allow it to rest. Let off the pressure. Open the lid and it is ready to serve.

Follow step 1 and 2 like above. Cover...

Follow step 1 and 2 like above. Cover the pot with lid and cook the lamb for 1 to 1/2 hours on slow heat until the lamb is tender.

Select 'saute' mode of the Instant pot. Add...

Select 'saute' mode of the Instant pot. Add oil and allow it to heat.

Add onions and saute it until it changes...

Add onions and saute it until it changes color. Add turmeric powder, sugar and saute for a minute.

Next, add the marinated lamb, mix well and...

Next, add the marinated lamb, mix well and saute for a minute or two. Add only 2 cups of water.

Cover with lid. Cancel the 'saute' mode. Select...

Cover with lid. Cancel the 'saute' mode. Select the 'Meat' mode and cook until done.

Remove the lid. Check the consistency. If it...

Remove the lid. Check the consistency. If it is thinner or more watery than cook the sauce for another 5 minutes until it gets thicker and creamier.

https://www.youtube.com/watch?v=ljcRgMHutHE

Lamb Vindaloo is a spicy, tangy and delicious recipe adapted from Goan pork vindaloo recipe. See how you can make authentic vindaloo at home with very basic and everyday ingredients. Once you make this you will never eat vindaloo at a restaurant again.

Full recipe and exact measurement at https://www.babsprojects.com/lamb-vindaloo-homemade-vindaloo-recipe/

Pieces of lamb are braised in this spicy, creamy vindaloo sauce which you can serve with bread, rice or naan.

Lamb Vindaloo - How to make Classic, Authentic, Home Made Lamb Vindaloo

Vindaloo is a Portuguese-influenced Goan dish made by cooking meat with spices and vinegar. Learn to make Goan Chicken Vindaloo in a traditional way using my easy recipe.

Goan Chicken Vindaloo Recipe

red chilies

cinnamon stick

green cardamoms

ginger (chopped)

white vinegar

tamarind paste

vegetable oil

chicken

canned tomato puree (or 1/2 cup tomato paste)

salt

white granulated sugar

Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.

Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.

Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.

Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste. 

Scrape the sides of the blender a few times while making the paste.

Make Vindaloo Paste

Top 9 vindaloo recipes from across the web

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Top Tags

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Lamb Vindaloo

Lamb vindaloo

Instant Pot Chicken Vindaloo

Vindaloo

Potato Vindaloo

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Goan Chicken Vindaloo Recipe

East Indian Pork Vindaloo Sausages

Top 9 vindaloo recipes from across the web

The most viewed vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Vindaloo

Lamb Vindaloo

Lamb vindaloo

Instant Pot Chicken Vindaloo

Vindaloo

Potato Vindaloo

Home-made authentic Lamb Vindaloo

Goan Chicken Vindaloo Recipe

East Indian Pork Vindaloo Sausages

The most viewed vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine