Chicken Vindaloo Recipe

Instant Pot Chicken Vindaloo is a spicy, tangy Indian curry made with chicken thighs, onions, garlic, ginger, tomatoes, white vinegar, and warm spices like garam masala, cumin, coriander, turmeric, and cayenne. It’s quick and works well for a weeknight keto- and gluten-free dinner when you want bold curry flavor fast. Unlike traditional vindaloo that can take hours with stovetop browning and grinding, this version microwaves the aromatics, blends a fast vindaloo paste, then pressure-cooks in minutes. You get that classic heat-and-vinegar bite with way less effort.

What Makes This Indian Dish SO Great?

Chicken vindaloo lovers of the world, rejoice! I’ve concocted a way to make this delicious, authentic vindaloo recipe in a fraction of the time. How, you might ask? By using what is arguably my favorite kitchen appliance: the Instant Pot .

Everyone loves a great Instant Pot recipe , am I right?I

What Is Chicken Vindaloo?

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!

Is Chicken Vindaloo Really Spicy?

If you aren’t familiar with Chicken Vindaloo , it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor, and it’s definitely an Indian food staple. It is a traditionally spicy dish, but since you’re making it at home, you can control just how spicy it is.

The beauty of this homemade Vindaloo is that you can adjust the heat to your liking. Personally, I like the heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another.

How Do You Make Chicken Vindaloo?

The main issue with making Chicken Vindaloo is that you have to brown aromatics first and then grind them together. I wanted a way not to have to do that. Not only does it take a while, but your house also smells of the browning, and I don’t always love that.

A quick tip! I used a paper bowl in the microwave for some of this prep work. Not only did this reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.

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

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

3. 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.

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

5. Pour the chicken and marinade into your Instant Pot .

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

Watch The Video

What Does Chicken Vindaloo Taste Like?

I know people think every Vindaloo has to be” blow the roof of your head off" spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.

It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.

What you want in a good Vindaloo , in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂

What Do You Need To Make Vindaloo?

Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need:

• 1 cup onions
• 5 cloves Garlic
• 2-3 slices Minced Ginger
• 1 tablespoon Oil
• 1/4 cup White Vinegar
• 1 cup diced tomatoes
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Smoked Paprika
• 1/2 - 2 teaspoon Cayenne Pepper
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs
• 1/4 cup Water
• 1/2 teaspoon Turmeric

This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.

If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.

Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.

How To Make Chicken Vindaloo

1. In a large microwavable bowl, heat the onions, garlic, ginger, and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your Instant Pot .
6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
7. 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.

How Do I Make A Lamb Vindaloo Or Pork Vindaloo?

For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.

For a Pork Vindaloo , use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.

Is Vindaloo Supposed To Have Potatoes?

Short answer, yes. You can make Chicken Vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand. Since I can’t eat carb-heavy foods after my sleeve surgery, my version of the recipe doesn’t include them.

How To Make Slow Cooker Chicken Vindaloo?

1. In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
6. Cook on low for 5-6 hours or on high for 4 hours.

Tips and Tricks

• You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
• You can make a Lamb Vindaloo by using a leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
• This Chicken Vindaloo Curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
• You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
• Make sure to add turmeric last as it may stain your blender when you make the sauce.
• Thinking about buying an Instant Pot to make this recipe? See which Instant Pot is right for you

What Do You Eat With Spicy Curry?

This Vindaloo recipe is so delicious you can eat it alone and be completely satisfied. That being said, you can never go wrong adding to the delicious flavors with other food combinations.

Here are a few of my favorite things to eat with Chicken Vindaloo :

• Rice
• Naan
• Potatoes
• Riced Cauliflower
• Green Beans
• Raita

How Long Does It Last?

The joy of curry is that the longer it sits, the more flavorful the dish becomes. You always want to be sure you stay well within the safety guidelines for food safety.

For best results, enjoy or freeze any leftovers you may have of this Chicken Vindaloo within 3-4 days of making it.

To thicken chicken vindaloo sauce, the simplest method is to simmer using the saute function in the Instant Pot, uncovered, after the chicken is cooked, so excess liquid evaporates, and the curry turns glossy.

The difference between vindaloo and madras is the signature flavor focus. Chicken vindaloo is known for being spicy and tangy, with a noticeable vinegar-forward bite from its Goan/Portuguese-inspired style. Madras curry is typically spicy and aromatic, but usually less sharp, and more about layered chile heat and warm spices than vinegar tang. Both can be hot, but if you want that punchy sweet-sour edge, you’re looking for vindaloo. If you want a smoother, chili-and-spice-driven curry, madras is the closer fit.

Yes, you can use chicken breast in chicken vindaloo, but it’s easier to dry out than thighs because vindaloo is a bold, spicy, tangy curry cooked under pressure. For the best texture, cut the breast into larger chunks, avoid overcooking. For Instant Pot chicken vindaloo, use the shortest cook time that safely works and let it naturally release briefly so the meat stays tender. If you want the most forgiving, restaurant-style result, chicken thighs stay juicier and handle the vinegar-and-spice punch better.

Yes, adding coconut milk in chicken vindaloo is an easy way to reduce the heat because the fat and natural sweetness mellow chili burn and smooth out the sauce. It will make the curry less tangy and less “vinegar-forward”, so add it near the end and taste as you go, then rebalance with a little extra salt and (if needed) a tiny splash of vinegar to keep that classic spicy, tangy vindaloo profile. If you want it milder without changing the flavor as much, another great move is using less cayenne and swapping in a milder chili powder.

Looking For MoreChicken Recipes?

• Basic Indian Curry - An absolute staple of Indian cuisine.
• Tikka Masala recipe - Made authentic in your Instant Pot.
• Instant Pot Chicken Korma Recipe - Made in under an hour.
• Amazing Curries - a list of my favorite curry recipes.
• Thai Cashew Chicken - a one-pan quick dinner.
• Cowboy Chicken - A delicious keto chicken dish that is packed with flavor, not carbs!

Chicken Vindaloo Recipe | Instant Pot Chicken Vindaloo

Equipment

• INSTANT POT DUO 6 QUART
• Measuring Cups
• OVAL MEASURING SPOONS
• VITAMIX BLENDER

Ingredients

• ▢ 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

Instructions

• 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.

Watch The Video

• Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes.
• Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.

Slow Cooker Directions:

1. In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken . Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
6. Cook on low for 5-6 hours or on high for 4 hours.

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Nutrition

Instant Pot Chicken Vindaloo is a spicy, tangy Indian curry made with chicken thighs, onions, garlic, ginger, tomatoes, white vinegar, and warm spices like garam masala, cumin, coriander, turmeric, and cayenne. It’s quick and works well for a weeknight keto- and gluten-free dinner when you want bold curry flavor fast. Unlike traditional vindaloo that can take hours with stovetop browning and grinding, this version microwaves the aromatics, blends a fast vindaloo paste, then pressure-cooks in minutes. You get that classic heat-and-vinegar bite with way less effort.

What Makes This Indian Dish SO Great?

Chicken vindaloo lovers of the world, rejoice! I’ve concocted a way to make this delicious, authentic vindaloo recipe in a fraction of the time. How, you might ask? By using what is arguably my favorite kitchen appliance: the Instant Pot .

Everyone loves a great Instant Pot recipe , am I right?I

What Is Chicken Vindaloo?

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!

Is Chicken Vindaloo Really Spicy?

If you aren’t familiar with Chicken Vindaloo , it’s a crazy delicious Indian curry dish. It’s absolutely bursting with flavor, and it’s definitely an Indian food staple. It is a traditionally spicy dish, but since you’re making it at home, you can control just how spicy it is.

The beauty of this homemade Vindaloo is that you can adjust the heat to your liking. Personally, I like the heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another.

How Do You Make Chicken Vindaloo?

The main issue with making Chicken Vindaloo is that you have to brown aromatics first and then grind them together. I wanted a way not to have to do that. Not only does it take a while, but your house also smells of the browning, and I don’t always love that.

A quick tip! I used a paper bowl in the microwave for some of this prep work. Not only did this reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.

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

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

3. 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.

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

5. Pour the chicken and marinade into your Instant Pot .

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

Watch The Video

What Does Chicken Vindaloo Taste Like?

I know people think every Vindaloo has to be” blow the roof of your head off" spicy, but that’s not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy–unless you WANT to.

It’s the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.

What you want in a good Vindaloo , in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through–but not an overpowering vinegary taste. You’re not trying to make salad dressing here after all 🙂

What Do You Need To Make Vindaloo?

Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need:

• 1 cup onions
• 5 cloves Garlic
• 2-3 slices Minced Ginger
• 1 tablespoon Oil
• 1/4 cup White Vinegar
• 1 cup diced tomatoes
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Smoked Paprika
• 1/2 - 2 teaspoon Cayenne Pepper
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs
• 1/4 cup Water
• 1/2 teaspoon Turmeric

This may not be like the super-thick restaurant sauces which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.

If you want a thicker version, I’d add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.

Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.

How To Make Chicken Vindaloo

1. In a large microwavable bowl, heat the onions, garlic, ginger, and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your Instant Pot .
6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
7. 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.

How Do I Make A Lamb Vindaloo Or Pork Vindaloo?

For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.

For a Pork Vindaloo , use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure.

Is Vindaloo Supposed To Have Potatoes?

Short answer, yes. You can make Chicken Vindaloo with potatoes. And many people do. I mean, carbs and Indian cuisine traditionally go hand in hand. Since I can’t eat carb-heavy foods after my sleeve surgery, my version of the recipe doesn’t include them.

How To Make Slow Cooker Chicken Vindaloo?

1. In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
6. Cook on low for 5-6 hours or on high for 4 hours.

Tips and Tricks

• You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
• You can make a Lamb Vindaloo by using a leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
• This Chicken Vindaloo Curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
• You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
• Make sure to add turmeric last as it may stain your blender when you make the sauce.
• Thinking about buying an Instant Pot to make this recipe? See which Instant Pot is right for you

What Do You Eat With Spicy Curry?

This Vindaloo recipe is so delicious you can eat it alone and be completely satisfied. That being said, you can never go wrong adding to the delicious flavors with other food combinations.

Here are a few of my favorite things to eat with Chicken Vindaloo :

• Rice
• Naan
• Potatoes
• Riced Cauliflower
• Green Beans
• Raita

How Long Does It Last?

The joy of curry is that the longer it sits, the more flavorful the dish becomes. You always want to be sure you stay well within the safety guidelines for food safety.

For best results, enjoy or freeze any leftovers you may have of this Chicken Vindaloo within 3-4 days of making it.

To thicken chicken vindaloo sauce, the simplest method is to simmer using the saute function in the Instant Pot, uncovered, after the chicken is cooked, so excess liquid evaporates, and the curry turns glossy.

The difference between vindaloo and madras is the signature flavor focus. Chicken vindaloo is known for being spicy and tangy, with a noticeable vinegar-forward bite from its Goan/Portuguese-inspired style. Madras curry is typically spicy and aromatic, but usually less sharp, and more about layered chile heat and warm spices than vinegar tang. Both can be hot, but if you want that punchy sweet-sour edge, you’re looking for vindaloo. If you want a smoother, chili-and-spice-driven curry, madras is the closer fit.

Yes, you can use chicken breast in chicken vindaloo, but it’s easier to dry out than thighs because vindaloo is a bold, spicy, tangy curry cooked under pressure. For the best texture, cut the breast into larger chunks, avoid overcooking. For Instant Pot chicken vindaloo, use the shortest cook time that safely works and let it naturally release briefly so the meat stays tender. If you want the most forgiving, restaurant-style result, chicken thighs stay juicier and handle the vinegar-and-spice punch better.

Yes, adding coconut milk in chicken vindaloo is an easy way to reduce the heat because the fat and natural sweetness mellow chili burn and smooth out the sauce. It will make the curry less tangy and less “vinegar-forward”, so add it near the end and taste as you go, then rebalance with a little extra salt and (if needed) a tiny splash of vinegar to keep that classic spicy, tangy vindaloo profile. If you want it milder without changing the flavor as much, another great move is using less cayenne and swapping in a milder chili powder.

Looking For MoreChicken Recipes?

• Basic Indian Curry - An absolute staple of Indian cuisine.
• Tikka Masala recipe - Made authentic in your Instant Pot.
• Instant Pot Chicken Korma Recipe - Made in under an hour.
• Amazing Curries - a list of my favorite curry recipes.
• Thai Cashew Chicken - a one-pan quick dinner.
• Cowboy Chicken - A delicious keto chicken dish that is packed with flavor, not carbs!

Chicken Vindaloo Recipe | Instant Pot Chicken Vindaloo

Equipment

• INSTANT POT DUO 6 QUART
• Measuring Cups
• OVAL MEASURING SPOONS
• VITAMIX BLENDER

Ingredients

• ▢ 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

Instructions

• 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.

Watch The Video

• Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes.
• Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.

Slow Cooker Directions:

1. In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken . Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
6. Cook on low for 5-6 hours or on high for 4 hours.

Get support & connect with our community on Facebook!

Nutrition

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Chicken Vindaloo Recipe | Instant Pot Chicken Vindaloo

Ingredients

• 1 cup onions, chopped
• 5 cloves Garlic
• 2-3 slices Minced Ginger
• 1 tablespoon Oil
• 1/4 cup White Vinegar
• 1 cup diced tomatoes
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Smoked Paprika
• 1/2 - 2 teaspoon Cayenne Pepper (adjust to desired spice level)
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs
• 1/4 cup Water
• 1/2 teaspoon Turmeric

Instructions

• 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.

• Make a Pork Vindaloo cooking in the Instant Pot for 15 minutes, and 10 minute NPR. Cut pork shoulder into 2 inch cubes.

• Lamb Vindaloo can be made in the Instant Pot cooking for 10 minutes, and 10 minute NPR. Cut lamb of leg into 2 inch cubes.

Slow Cooker Directions:

1. In a large microwavable bowl , heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken . Blend into a smooth paste.
3. 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.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your slow cooker with additional 1/2 cup of water.
6. Cook on low for 5-6 hours or on high for 4 hours.

Chicken Vindaloo Recipe | Instant Pot Chicken Vindaloo https://twosleevers.com/chicken-vindaloo/

Unlock the secret behind McDonald’s iconic Big Mac sauce recipe with our delectable homemade version. We’ll guide you step-by-step to recreate that signature creamy and tangy sauce that elevates your homemade burgers to the next level of flavor.

Why You’re Going To Love This Recipe?

• Fast. Ready in under 30 minutes .
• Easy. Mix the ingredients and enjoy!
• Vegetarian . No meat required to make this amazing sauce.
• Versatile. Use it as a salad dressing, dip, or even a marinade for your favorite meat recipes.

What Is Mac Sauce?

Have you ever wondered what you’re ACTUALLY eating when you lick the McDonald’s Big Mac Sauce from the corners of your mouth? Trust me when I say that you don’t want to know. There are dozens of ingredients and it’s hard to pronounce most of them.

Instead of taking the time to learn some new words, use your time learning to make homemade Big Mac Sauce you can eat in the comfort of your own home that tastes JUST LIKE the real thing.

What is Big Mac Sauce Made Of?

Gather up these Big Mac Sauce Ingredients and get to mixing.

• Mayo . Add your favorite low carb version.
• Mustard . The perfect low carb condiment.
• Pickles . Add some crunch.
• Vinegar . Want it tangy? Add this.
• Onions . Nothing better to add flavor.
• Swerve . No need to add the carbs with the sweetness.
• Paprika . If you want the color to be similar, add this.

Is Thousand Island Big Mac Sauce?

While they may seem similar, they are not the same. If they were, do you think you would have people RAVING about thousand island dressing?

Here are the differences:

• Citrus . This sauce is full of savory flavors without adding the carbs from fresh fruit like lemon.
• Ketchup . This condiment can be full of carbs. Who wants that?
• Relish . It can also be full of sweeteners. Chop your own low carb pickles for this recipe.

Can You Buy A Bottle Of Big Mac Sauce?

Well, yes. But, why would you want to? It’s full of sugar, preservatives, and artificial ingredients. Not to mention it’s expensive to buy when you can just make your own!

Use my Big Mac Sauce recipe to make your favorite fast-food favorite at home on a whim.

How To Make This Big Mac Sauce

1. Gather ingredients.
2. Mix the mustard, mayo, swerve, paprika, and vinegar.
3. Dice onions and pickles that will get added to the sauce.
4. Mix it all together and serve.

Tips And Tricks

A well-made Big Mac sauce is all about balance. It’s creamy, tangy, slightly sweet, and full of nostalgic fast-food flavor. To get that signature taste and texture at home, keep these tips and tricks in mind:

• Use real mayonnaise for the base . It provides the rich creaminess needed to carry the flavor. Low-fat versions work, but won’t be as silky or authentic.
• Don’t skip the pickles . Dill pickle relish adds the essential tang and slight sweetness. If using chopped pickles instead, mince them very finely.
• Paprika is key for color and warmth . It gives the sauce its light orange hue and adds a subtle smokiness.

Variations

While the classic flavor is iconic, Big Mac sauce is surprisingly adaptable, making it easy to tweak based on what you enjoy most. Here are a few fun variations to try:

• Spicy Big Mac Sauce - Add sriracha, cayenne, or hot sauce for heat; diced jalapeños or spicy relish bring even more kick.
• Smoky BBQ Blend - Stir in 1–2 teaspoons of BBQ sauce for a deeper, sweeter flavor with a smoky finish.
• Extra Tangy & Sharp - Add more vinegar or pickle juice and a little extra mustard to make it bright and punchy.

What Can You Use Big Mac Sauce For?

Well, the obvious choice would be to use it for my Big Mac Salad . It’s guaranteed to be a family favorite that everyone will ask for over and over again. However, there are so many more things Big Mac Sauce would taste GREAT on.

• Keto Chicken Tenders - great for dipping.
• Keto Meatloaf - skip the carb-loaded ketchup topping.
• Air Fryer Baked Potatoes - Use it instead of sour cream.
• Chicken Tikka Bites - Your kids will love it!

How Long Does Big Mac Sauce Last?

You can make a double batch of this recipe and save the leftovers to eat again later on anything you need to dip.

If you can get it to last that long, this Big Mac Sauce recipe will last up to 5 days in the fridge in an air-tight container.

Can You Freeze It?

Yes, you can freeze Big Mac sauce for future use. To do so, transfer the sauce to an airtight container or freezer-safe bag, removing any excess air to prevent freezer burn. Seal it tightly and store it in the freezer. Properly frozen, Big Mac sauce can last for up to 2-3 months.

When you’re ready to use it, simply thaw it in the refrigerator and give it a good stir before enjoying it on your burgers.

What To Serve It With

Well, obviously the best thing to serve this sauce with is my infamous Big Mac Salad .

Don’t forget to check out my tips above for making a Copycat Big Mac to achieve the ultimate take-out experience in the comfort of your own home.

Not a fan of the golden arches? Skip the burger completely and use it for additional dunking ideas. Enjoy this sauce on chicken tenders , salads , pork chops , and even glaze your favorite veggies !

Want MoreLow CarbRecipes?

• Instant Pot Butter Chicken
• Instant Pot Garlic Parmesan Spaghetti Squash
• Low Carb Garlic Chicken
• Instant Pot Green Beans with Bacon
• Low Carb Italian Sausage Soup
• Instant Pot Chicken
• Instant Pot Chicken Tikka Masala
• Peppercorn Sauce

If you or your family love the flavors of Secret Sauce, you’ll love these Big Mac Sauce recipe flavors. If you or your family loves them as much as I do, please share them on Facebook or Instagram to make it again soon.

Big Mac Sauce Recipe | Copycat Keto Big Mac Sauce

Equipment

• WHISK
• Mixing Bowl

Ingredients

• ▢ .75 cup Mayonnaise
• ▢ 4 tsp Prepared Mustard
• ▢ 2 tbsp Dill Pickles
• ▢ 1 tbsp White Vinegar
• ▢ 1 tbsp onions, chopped
• ▢ 2 tsp Swerve
• ▢ .5 teaspoon Smoked Paprika

Instructions

• Mix all ingredients together
• Serve over your favorie dish

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Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.