Chicken vindaloo from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 102) by Urvashi Pitre

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lisari on May 19, 2025

    Found this one to be bland and watery? Maybe my chicken thighs released a lot of water, not sure what went wrong but would not repeat.

  • HalfSmoke on June 25, 2018

    Wonderful! Very flavorful and instant pot easy. Vindaloo is known to be high octane, and this does carry a bit of heat, but is more moderate than that found at most Indian restaurants. It can be made hotter with more cayenne, but I thought this recipe as written had just the right amount of heat and allowed the wonderful flavors to come through. A real winner.

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