The Best and Easy Healthy Authentic Chicken Vindaloo Home Made Recipe
Food,  Recipes

The Best and Easy Healthy Authentic Chicken Vindaloo Home Made Recipe

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!


Vindaloo (which is also commonly spelled Vindalu) comes from India–via Portugal. The story goes that this is how the Portuguese soldiers who came into Goa preserved meat. Typically, they used wine or wine vinegar, garlic and chilis, all of which help preserve meat in hot climates.

So “carne de vinha d’alhos” got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!


1 cup (160 g) onions, chopped

5 cloves (5 cloves) Garlic

2-3 slices (2 slices) Minced Ginger

1 tablespoon (1 tablespoon) Oil

1/4 cup (63.75 g) White Vinegar

1 cup (149 g) diced tomatoes

1 teaspoon (1 teaspoon) Kosher Salt

1 teaspoon (1 teaspoon) Garam Masala

1 teaspoon (1 teaspoon) Smoked Paprika

1/2 – 2 teaspoon Cayenne Pepper, (adjust to desired spice level)

1/2 teaspoon (0.5 teaspoon) Ground Coriander

1/2 teaspoon (0.5 teaspoon) Ground Cumin

1 pound (453.59 g) Boneless Skinless Chicken Thighs

1/4 cup (62.5 g) Water

1/2 teaspoon (0.5 teaspoon) Turmeric


The Best and Easy Healthy Authentic Chicken Vindaloo Home Made Recipe



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.