Name: Chicken Vindaloo
Yield: 4
Cuisine: Indian
Ingredients: 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

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!

Chicken Vindaloo

Rated 3.0 stars by 97 users

Cuisine

Indian

Servings

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!

Ingredients

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

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Directions

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.

Recipe Video

Recipe Note

Serve hot with naan or rice!

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Great service and great sauce.

Easy ordering and swift delivery. We love this sauce.

Peshwari tikka chicken

Followed the marinade guide, 24 hours in the fridge .absolutely banging grilled on skewers and served with salad and warm pitta, on a par with any restaurant food I've had before and I have eaten plenty 😋 many thanks

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This chutney makes pappodom eating to a different level
Try some and you will always use it when eating a curry

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We love your products the sauces are amazing and the delivery is always fast and well packaged.

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Excellent service.and lots of choice of flavours

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