Chicken Vindaloo

Recipe taken from Twosleevers

I doubled the recipe because I had 2 lbs or more of chicken.

Ingredients:

-1 cup (160 g) onions, chopped --> 1 whole onion

-5 cloves of garlic --> 10 cloves

-2-3 slices minced ginger --> 4-6 slices

-1 Tbsp oil (I used avocado oil) --> 2 Tbsp avocado oil

-1/4 cup white vinegar --> 1/2 cup, but I felt the taste was to vinegary so would try 1/3 cup next time

-1 cup (149 g) diced tomatoes --> the whole can of diced tomatoes

Doubled spices:

-2 tsp Kosher salt

-2 tsp Garam masala

-2 tsp smoked paprika

-1 tsp cayenne pepper - or more for heat

-1 tsp ground coriander

-1 tsp ground cumin

-2 lbs boneless skinless chicken thighs

-1/2 cup water

-1 tsp turmeric

Directions:

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

2. Pour veggies + vinegar + tomatoes + spices into blender and blend into smooth paste

3. Place chicken in large bowl and coat with the mixture

4. Wash out the blender bowl with the water and pour over chicken as well. Mix

5. Add turmeric now (adding earlier can stain blender) and marinate for 30 min to 8 hrs.

6. Pour into Instant Pot and cook on High Pressure for 5 minutes.  allow pressure to release naturally for 10 minutes.

7. Depending on how much water, you may need to remove chicken pieces and evaporate some of the water using Saute function - I did this, but not sure I should have.

Served with basmati rice and broccoli and store bought naan.

I'm sure I could use chicken breast instead.

Would consider adding other chopped veggies into the Instant Pot like whole onions and bell peppers.

As mentioned, tasted too vinegary for me so cut back.

Eric liked it.

The recipe also said can add potatoes to make thicker

*Indian