We often get asked "When will you make a vindaloo sauce?" Well today we'd decided to turn up the heat a little and give the chilli charmers a recipe to savour.
We're actually using one of our milder bases, the Karahi for this recipe because it is one of the most versatile in the range and works well with many dishes.
A vindaloo is normally hot to very hot in heat so you will need to have a few hot green or red chillis. Our recommendation would be to use green because the flavour of these is so much more rounded. The heat level is a personal choice so feel free to add more chillies if you're really up for it!
- 500g of chicken
- Small handful coriander
- 3 cloves of garlic
- 1/2 - 1 tsp chilli flakes
- 3 hot green chillies
- Salt to taste (you can add this at the end if needed)
- 1 tsp garam masala
1 jar Karahi Tarka base
- Drizzle of cooking oil
Slice the green chillies and chop the garlic.
Heat the oil in a pan.
Once the oil is hot add the chicken and stir-fry for 2-3 minutes until sealed.
Add the chilli flakes, garlic and the green chillies at this point and stir fry for one minute.
Add the jar of Karahi sauce. Swirl out the jar with 50ml water and add this to the pan.
Add the garam masala, salt (optional), bring to the boil and cook for 6-7 minutes on a high heat.
Add the chopped coriander and stir through for a further one minute. Save a little for garnish when serving.
Serve hot! (no pun intended)
Best served with naan but the heat really comes out when served with boiled rice or pilau rice.
Serve hot with naan or rice!