Chicken Vindaloo is a popular Indian curry dish from the western coast. It's a local adaptation of the Portuguese dish, carne de vinha d'alhos, which literally means, meat marinated in wine and garlic.
This is my take on this slow-cooked classic – a simplified, pressure cooked, low-carb version. I added carrots and cauliflower to the curry towards the end to add flavor and fiber, and you have a delicious vindaloo stew, ready in under 30 minutes!
For a printable recipe and ingredient list, check out :