Rice Cookers Recipes

Chicken Vindaloo (Indian Chicken Curry)

Zojirushi Recipe – Chicken <i>Vindaloo</i> (Indian Chicken Curry)

This is a popular dish from the region of Goa, located in coastal southwestern India. Did you know that this tangy, spicy curry dish was developed from a Portuguese pork dish? Top it with chopped coriander leaves for extra flavor and color.

            	Chicken <i>Vindaloo</i> (Indian Chicken Curry)  Ingredients

Ingredients (serves 4-6): 

To Cook in the Rice Cooker:

  • 2 cups (rice measuring cup) basmati rice 
  • 3 cups (rice measuring cup) water
For Marinade: 
  • 1-1/2 lbs. boneless, skinless chicken thighs, cut into thirds 
  • 1 Tbsp. garam masala 
  • 2 Tbsp. kashmiri chili powder (may substitute with Hungarian paprika) 
  • 1/8 tsp. red chili powder, adjust amount for preferred hotness
  • 3 Tbsp. coconut vinegar (may substitute with wine vinegar) 
  • 1 tsp. palm sugar (may substitute with light brown sugar) 
  • 2 Tbsp. garlic, crushed 
  • 1 Tbsp. ginger, crushed 
  • 2 tsp. salt  

For Sauce:
  • 2 Tbsp. ghee (may substitute with vegetable oil) 
  • 1 tsp. mustard seeds, whole 
  • 1 large onion, finely chopped 
  • 1 lb. baby potatoes, whole or cut into halves
  • 1 (14.5 oz.) can diced tomatoes
  • 1/2 cup water 
  • 1 tsp. lime juice 


  • 1/4 cup fresh coriander leaves, chopped 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 2

Add water, and cook the rice using the “WHITE RICE ” setting.

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 3

In a large plastic bag, place chicken thighs and all ingredients from the marinade list and mix inside the plastic bag. Marinate for 15 minutes to 1 hour. 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 4

Heat oil in a large pan over medium heat, add mustard seeds and cook until seeds start to pop, about 30 seconds. Be careful of the popping seeds. 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 5

Add onions into the pan and sauté for 5 minutes.

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 6

Add chicken and potatoes and sauté for an additional 5 minutes. 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 7

Add tomatoes, water and bring to a boil, then simmer for about 30 minutes until sauce thickens and the chicken and potatoes are cooked. Stir sporadically. 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 8

Add lime juice and adjust flavor to your preference with salt (not included in the ingredients list). Remove from heat. 

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 9

When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual plates.

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 10

Spoon curry into individual bowls and sprinkle chopped coriander.

              Chicken <i>Vindaloo</i> (Indian Chicken Curry) Step 11

Serve with rice and enjoy while hot!