Vindaloo

Name: Vindaloo
Prep time: 10 min
Cook time: 20 min
Yield: 1 to 2 servings
Cuisine: Indian Menu
Ingredients: Vegetable Oil — 2 tbsp; Garlic and Ginger Paste — 1 tbsp; Tomato Puree — 2 tbsp; Curry Mixed Powder — 1½ tsp; Extra Hot Chilli Powder — 1½ tsp; Paprika — 1 tsp; Turmeric — ½ tsp; Salt — 1 tsp; Garam Masala — ½ tsp; Malt Vinegar — 2 tbsp; Base Gravy — 300ml; Chicken Breasts — 300g; Lemon Juice — 1 tbsp; Fresh Coriander — 1 tbsp

Vindaloo is the legendary 'fire-breather' of the curry world. Originating in Goa, India, it is a dish defined by its sharp acidity, deep heat, and complex colonial history. While many know it simply as the spiciest item on a takeaway menu, an authentic Vindaloo is a sophisticated, 'pickled' meat curry that balances scorching chilies with the mellow tang of vinegar and aromatic spices.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 1 to 2

Notes:

White wine vinegar or apple cider vinegar can be used as an alternative to malt vinegar for the signature tangy acidity.

Adjust the amount of extra hot chilli powder or add fresh green chillies to tailor the fiery heat level to your taste.

Lamb, beef, or king prawns can be substituted for chicken to create classic variations.

Allowing the curry to rest for 10 minutes before serving deepens the sour and spicy flavours throughout the sauce.

Sauté Aromatics
Heat the vegetable oil in a pan over medium-high heat. Add the garlic and ginger paste and cook for 30 seconds until fragrant and softened.

Toast Spices and Tomato Base
Add the tomato puree, mixed curry powder, extra hot chilli powder, paprika, turmeric, and salt. Stir continuously for 1 minute to cook out the spices and release their natural oils.

Build Tangy Sauce
Pour in the malt vinegar and a ladle of base gravy, stirring thoroughly to dissolve the spice paste into a thick, glossy sauce.

Simmer Chicken
Add the cooked chicken breast pieces and pour in the remaining base gravy. Bring to a gentle boil, then simmer over medium heat for 6 to 8 minutes until the chicken is tender and the sauce has thickened.

Finish and Serve
Stir in the garam masala and lemon juice during the last minute of cooking. Garnish with freshly chopped coriander and serve hot with boiled basmati rice or warm naan.