Chicken Vindaloo
You're going to enjoy yourself immensely if you've never had chicken vindaloo! Tandoori chicken pieces marinated in a delicious, tangy broth with precisely flavored potatoes make up this traditional Indian meal. This makes a delicious and cozy dinner when served over fluffy white rice and Perfect Naan Bread! instructions for the Instant Pot are provided!
Ingredients
- 2 pounds boneless skinless chicken breast cut into 2 inch pieces
- ⅔ cup apple cider vinegar
- 3 cloves garlic minced
- 2 tbsp Kashmiri chili powder divided
- 2 teaspoon cumin
- 2 teaspoon 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
- Put the chopped chicken, apple cider vinegar, garlic, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt in a big ziploc bag or other sealable container. Marinade the chicken. Thoroughly combine and allow to steep for a minimum of half an hour, or store in the refrigerator for up to 12 hours.
- On the stove, preheat a big, heavy bottom pot over medium-high heat. Add onion and ghee. Saute the onion.
- Add the marinated chicken, potatoes, and an additional tablespoon of Kashmiri chili powder in saucepan. Add the whole marinade. This mixture should be sautéed for around five minutes.
- Splash in the chicken stock, stir, cover, and turn down the heat to medium. After the potatoes are fork-tender and the chicken is well cooked, give it a cooktime of 25 to 35 minutes.
- Take the vindaloo off the stove, pour it over rice, add some cilantro on top, and dig in!