Craving a bold, fiery Indian dish that won't derail your low-carb lifestyle? Get ready to transform your dinner routine with this explosive Chicken Vindaloo that packs a punch of flavor without the carb overload! Our Instant Pot version brings the authentic taste of Goan cuisine straight to your kitchen in under 40 minutes, proving that keto meals can be both incredibly delicious and ridiculously easy to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vinegar
- 2 tablespoons vindaloo spice mix
- Salt to taste
- 2 tablespoons oil
- 1 cup chicken broth
- Fresh cilantro for garnish
Instructions
- Prepare the chicken by cutting it into uniform bite-sized pieces, ensuring they are approximately 1-2 inches in size for even cooking.
- In a small bowl, mix vindaloo spice mix, minced garlic, minced ginger, vinegar, and salt to create a marinade. Coat chicken pieces thoroughly and let marinate for 15-20 minutes at room temperature.
- Set Instant Pot to Sauté mode. Add oil and heat until shimmering. Sauté finely chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add marinated chicken to the Instant Pot, stirring to ensure pieces are evenly distributed and lightly browned on all sides, about 2-3 minutes.
- Pour chicken broth into the pot, ensuring it covers the bottom to prevent burning. Scrape any browned bits from the bottom of the pot.
- Close the Instant Pot lid, set valve to sealing position. Cook on high pressure for 12-15 minutes, depending on chicken piece size.
- Once cooking completes, allow natural pressure release for 5 minutes, then quick release remaining pressure.
- Open lid, check chicken for doneness. If needed, use Sauté mode to reduce sauce to desired consistency.
- Garnish with freshly chopped cilantro before serving. Best enjoyed with cauliflower rice for a keto-friendly meal.
Tips
- Marination is Key: Allow the chicken to marinate for at least 15-20 minutes to ensure maximum flavor penetration. For even better results, marinate overnight in the refrigerator.
- Spice Control: Adjust the vindaloo spice mix to your heat tolerance. If you're sensitive to spice, start with less and add more gradually.
- Chicken Selection: Use boneless, skinless chicken thighs for a more tender and juicy result. They're also naturally more flavorful and keto-friendly.
- Sauce Consistency: If the sauce is too thin after cooking, use the Sauté mode to reduce and thicken it to your desired consistency.
- Serving Suggestion: Pair with cauliflower rice or a side of sautéed low-carb vegetables to keep the meal completely keto-friendly.
- Storage Tip: This dish tastes even better the next day, so don't hesitate to make it in advance. It can be stored in the refrigerator for up to 3-4 days.
- Garnish Generously: Fresh cilantro isn't just for looks - it adds a bright, fresh flavor that cuts through the richness of the dish.
Nutrition Facts
Calories: 704kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
