Restaurant-Style Vindaloo Recipe
This recipe uses the Curry Club Vindaloo kit to make a very hot restaurant-style Vindaloo with 500g of chicken thigh, lamb, beef, paneer or vegetables, sharpened with white wine vinegar.
PanHeat:Very HotServes 2–3Cooking time: 45 mins approx.
Ingredients
To buy
- Vindaloo Curry Club Kit
- 500g chicken thigh, lamb, beef, paneer or veg
- 1 large onion, finely chopped
- 1 × 400g tin chopped tomatoes or passata
- 1 tbsp white wine vinegar
- Optional: fresh coriander
- Rice, Naan or Chips to serve
From home
- 2–3 tbsp oil or ghee
- 2–3 tbsp water for paste
- 100–150ml water for sauce
In the Vindaloo kit
- Spice Pouch 1: Vindaloo Base Spice Mix
- Spice Pouch 2: Vindaloo Heat & Vinegar Spice Mix
- Spice Pouch 3: Vindaloo Finishing Spice Mix
Method
Brown Protein
- Heat 1 tbsp oil/ghee in a wok or frying pan
- Brown meat, paneer or veg for 3–5 mins
- Remove from pan and set aside
Cook Onion
- Add 2 tbsp oil and the chopped onion
- Cook 10 mins until soft, golden & sweet
- Do not rush — this builds curry-house depth
Build Paste
- Turn heat down
- Add 'Sachet 1: Pan Starter', stir in 3 tbsp water
- Cook 60 secs until fragrant
Add Tomatoes
- Add chopped tomatoes or passata
- Cook 8–10 mins until darker and thicker
- Oil should separate slightly
Heat & Vinegar
- Add Sachet 2 and stir well
- Add 1 tbsp white wine vinegar
- Cook 1–2 mins until darker, hotter & sharper
Simmer
- Return protein to the pan
- Add 100–150ml water
- Simmer until cooked and sauce is glossy
Finish
- Stir in Sachet 3
- Cook for another 3–5 mins
- Add ½ tsp vinegar only if you want sharper
About Vindaloo
A very hot curry-house Vindaloo with rich tomato, garlic, chilli, mustard and a sharp white wine vinegar tang.
Make it with Curry Club
The Vindaloo kit contains the spice blends used in this recipe, with the recipe card in English and Swedish.