Chicken Vindaloo

If you’ve never had Chicken Vindaloo, you’re in for a treat! This classic Indian dish is made with chunks of marinated chicken and tender potatoes simmered in a tangy, flavorful, and perfectly spiced broth. Serve over fluffy white rice with Perfect Naan Bread for an irresistible, comforting meal! Instant Pot instructions included!

Prep Time45

Cook Time35

Total Time1 20

Course: Dinner, Main Course

Cuisine: Indian

Keyword: chicken vindaloo, chicken vindaloo recipe

Servings: people

Author: Alyssa Rivers

Ingredients

2 pounds boneless skinless chicken breast cut into 2 inch pieces
⅔ cup apple cider vinegar
3 cloves garlic minced
2 tablespoons Kashmiri chili powder divided
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon ground black pepper
1 teaspoon cardamom
1 teaspoon cloves
½ teaspoon cinnamon
1 teaspoon salt
¼ cup ghee
½ red onion finely diced
2 yellow potatoes cut into 2 inch pieces
1 cup chicken broth
Cooked rice for serving
Chopped cilantro for garnish

Instructions

Marinade the chicken, place the diced chicken into a large ziploc bag, or sealable container along with the apple cider vinegar, garlic, 1 tablespoon Kashmiri chili powder, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt. Mix well and set aside to marinate for at least 30 minutes, or up to 12 hours in the fridge.
Heat a large, heavy bottom pot on the stove over medium high heat. Add the ghee and onion. Sauté the onion until it is transparent.
To the pot add the potatoes and marinated chicken, along with all the marinade and additional 1 tablespoon Kashmiri chili powder. Sauté everything together for about 5 minutes.
Reduce the heat to medium and add chicken stock, stir and cover. Allow everything to cook for 25-35 minutes, until the chicken is cooked through and the potatoes are fork tender.
Remove the vindaloo from heat and serve over rice, garnish with cilantro and enjoy!

Nutrition

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