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!
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)
