Madras not hot enough for you? Then why not try this fiery Chicken Vindaloo Recipe?
Chicken Vindaloo Recipe
This recipe happens to be my favourite “from scratch” Chicken Vindaloo Recipe that I stumbled upon in an old recipe book that was loaned to my wife by a friend some time ago. In fact I cannot remember whose (if anyone in particular) this recipe started life as, but over time, I’ve fiddled and changed a few ingredients and quantities and come up with what I think is the hottest and best Chicken Vindaloo Recipe.
Fiery Vindaloo
Chicken Vindaloo Origins
The Vindaloo itself, originated in the Indian region of Goa and it is derived from a Portuguese dish known as “Vinha De Alhos” which translates as “wine and garlic”. The Portuguese dish was effectively a wine and garlic based stew which was typically made with Pork and served around Christmas time. However, after the dish was introduced to India, it changed rapidly to what we now know as the Vindaloo with the introduction of chillies and different Goan spices.
A Chicken Vindaloo isn’t generally that popular in India, other than in Goa, but the dish has become very popular here in the UK, the Middle East, the US and Canada and also Australia and New Zealand, where it is pretty much universally included on Indian restaurant and take away menus.
It also seems to taste much nicer if eaten a day or two after preparation as this allows more time for the flavours to be absorbed by the meat and although some of the flavours and spices can be used in different quantities to vary the dish according to taste, one thing to remember is not to reduce or change the amount of vinegar as a Vindaloo get its excellent flavour only as a result of the vinegar in the recipe.
Typically the Goans use pork with a traditional Vindaloo, but it can be prepared with beef, chicken, seafood and also vegetables such as potatoes, peas and other root vegetables etc. Here I’ve decided to use chicken.
Chicken Vindaloo Ingredients:
Vindaloo Paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 or 2 tsp Garam Masala
- 1/4 tsp ground cinnamon (you can add more cinnamon, but if can be over-powering, so be careful!)
- 2 tsp mustard powder
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 2cm cube of peeled ginger
- 3 tbsp white wine vinegar
- 1 tsp sugar
Vindaloo Base
- 150ml vegetable oil
- 4-8 garlic cloves, crushed or blended
- 3 red onions, sliced finely or preferably blended
Other Ingredients
- 4+ red chillies, chopped finely. This is what gives the heat, so you can use less if you like and also de-seed before chopping if you want to make a milder vindaloo (but why?)
- 4 skinless chicken breasts cut into bite size pieces
- 500g good quality chopped tomatoes or chopped tinned tomatoes
- 1-2 tbsp of tomato purée to taste
- 1-4 tsp Hot Chilli Powder to taste – This is optional and if you do want to make it hotter, I’d suggest adding a bit at a time
- Salt and pepper to taste
Chicken Vindaloo Recipe – The Method
Chicken Vindaloo Preperation
- Grate or slice the ginger finely and add the cumin, cinnamon, mustard, coriander turmeric, garam masala and cayenne pepper into a bowl and add the vinegar and sugar and mix thoroughly.
- Heat the oil in a wok or large frying pan. Add the garlic and the onion and cook over a medium heat until they have softened for approx 5-7 mins, but take care not to let them burn or brown too much.
- Once the onion and garlic have softened, add the chicken pieces and cook for approx 2-3 minutes until the chicken starts to colour.
- Now add the chillies, tomatoes, tomato purée, and begin to stir in the pre-prepared Vindaloo paste.
- Add salt and pepper to taste, and bring to the boil. Once boiling, lower the heat and simmer whilst stirring occasionally for approx 1 hour. during this period, it’s important not to let the chicken vindaloo dry out, so add a 1/2 cup of water as necessary. If you do want to make it hotter than the recipe, then during the simmering time is the right time to gradually add the chilli powder to taste.
If you wanted to be traditional, you would ideally serve this Chicken Vindaloo with pilau rice, chapattis, or Naan bread – I especially like some of the Garlic and Coriander Naan’s that are available from most supermarkets, although if you were a bit more adventurous, you could try to make your own.
If you’ve tried my Chicken Vindaloo Recipe, I’d be glad to hear your feedback or even your own changes or ideas to make my recipe better!
Rate My Chicken Vindaloo Recipe
Please only rate the recipe if you’ve taken the time to make it:
(404 votes, average: 3.71 out of 5)
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{ 109 comments… read them below or add one }
when using tinned tomatos, do i have to drain or can i use the juice as well?
Hi April
I use the the juice, although I don’t make it clear in the recipe – the tinned tomatoes need to be chopped anyway.
Can I makes this with less vinegar? How much will the taste change?
Use red wine instead of the vinegar. Better taste and more body.
Hi,
Cannot find a mention of when or how you use the cube of ginger. I would assume that you would grate it and use as part of the paste?
Sounds like an excellent recipe for one of my favourite dishes – I’ll give it a go this weekend.
Thanks
Tim
Hi Tim
My apologies and well spotted. You do indeed grate it/chop it finely and add to the paste. I’ve amended the recipe. Many thanks and let me know how you get on.
Someone who understands the need for hot spicy vindaloo! Thanks for posting and I might try this tonight
Haha. I loved this recipe – it really woke me up today when I made it!
hi,
my vindaloo tastes very vinegary. i’ve used normal and white wine vinegar.
Hi Clinton
I’d stick to using white wine vinegar as this is much less “vinegary” than normal vinegar. If you still think it’s a bit too sharp, then try using less or adding a bit more sugar and you could try making the paste with less vinegar and then adding extra later in the cooking process.
Hi David
I came across your site at Ezinearticles. I’m currently just over four months into a year of eating and cooking nothing but Indian food so I decided to give your recipe a try.
I used pork instead of chicken which I marinaded in the sauce overnight before cooking. I also roasted the spices whole in a dry frying pan until they smoked and made them into a fine powder with a spice grinder.
Your recipe was excellent. It’s great to find someone els who loves cooking curry!
Dan Toombs
The Curry Guy
Authentic Indian Vindaloo is not even close to the anglicized version that most restaurants serve. Its a dry pork dish I remember my grandmother making the authentic Indo-Portuguese vindaloo for special ocassions.
Whatever trevor! Just about to make this – looks amazing. Except where are the potatoes? (aloo?)
Howdy Lukas Bukas
That’s the Vindaloo trap
A Vindaloo shouldn’t have potato in it, because the word “Vindaloo” comes from the Portuguese stew “Vinha De Alhos” which means “Wine and garlic”. After it was introduced to Goa, the dish then mutated over time into what we know today
Tip. ‘cook out’ the spices with the grated ginger for 2 min’s in a pre heated DRY pan – shake it, don’t burn them! -deglaze the pan with the vinegar and a dash of red wine to drive off the sharp vapours for 20 seconds then mix the ‘paste’
Best Vindaloo I have ever made and I have made plenty of good ones. Used Pork Loinsteaks for a change, very nice.Before I start cooking I get out everything I need and was left with Turmeric and Garam Masala so added them to the Vindaloo paste. If you only get ingredients out as the recipe requires you would not notice the ommission, need to amend the recipe.
Eeek!
Many thanks David for pointing that out, will remedy ASAP
Hi, how many does htis feed? and where is a good place to buy all the spices for this, online?
Try Penzey’s. If you do not have a store in your area they have a website.
Boy this was really really hot. I liked it thought but think I might not add as much chilli next time
Just cooked this and it tastes top banana! I made up the paste last night and let it “mature” overnight, I have to say I was a touch concerned about the vinegary smell however I added it to the meat just before the tomatos to let it cook off a touch and it seems to have worked.
Thank you David.
Jim
Hi
Sounds like a great recipe! I will replace the white wine vinegar with lime juice though.
I made this tonight for my husband and I and we really enjoyed it. Thanks for posting it!
My changes due to necessity and/or preference:
Used 1/2 finely chopped onion and added two Tablespoons of onion powder to the paste. Added an additional 1/2 tsp of sugar to the paste. Didn’t have spicy chilli powder, so I used regular chilli powder and added (a lot of) cayenne powder. Lastly, I used a small amount of chicken bouillon to en-richen the flavour.
Very lovely! ( Next time I’ll use seven peppers–five wasn’t quite enough. We must like it FIERY!)
Thanks again very much.
Hands down THE BEST VINDALOO I have ever eaten!!!
This was my first crack at making a vindaloo and to be honest I was going to make the Madras to appease the wife but i couldn’t find curry leaves in the supermarket and not wanting to try a substitute, decided to go with the vindaloo.
I have eaten many a vindaloo but never tried cooking one before and I will be having this tasty bitch at least once a week forever!!
It is so easy to make. The only thing I found is I added more water than stated as it was simmering, BUT, I did simmer in a wok with no lid and I like
It pre-tty, per-tty saucy!!
Thanks for sharing and to anyone thinking about making this, get it in your mouth! I only added 2 tea spoons of hot chilli powder as it was or a few people but if it was for me and the lads it would be the full four, but 2 still makes it about as hot as a madras, maybe hotter!
I would go as far to say this is possibly the tastiest curry that has ever slipped thru my lips!!
I should also add that I did not use 150ml of vegetable oil, I used just enough Olive Oil to brown the onions and garlic and added a little more as required to colour the chicken!!
I also only used 3 teaspoons of white wine vinegar instead of 3 table spoons!
How may portions (1 to 1/2 cups each) would this make?
Usually 4 portions, but that depends on the size
Awsome Vindaloo, I print this recipe off and give it to anyone who wants to make a curry, I’ve made no changes it is perfect for me.
Hi,
I made this the other day, and found that the initial taste was very tomatoey, which when bought from a restaurant it tends not to be. Not sure if I did something wrong, or restaurants do something different?
Craig.
Depends on your tastes. Try adding less tomato and substituting with water, but be careful not to remove to much flavour. It also depends on the type of tomato you use, so try using a passata or a different brand of tinned chopped tomatoes.
three things spring to mind here, one, i,ve never in my life given a review, two i,ve been eating curry for 30 years or more, and three this recipee is the most amazing curry i,ve ever made, in fact i,d go as far as to say if i,d been given this in a restaurant i,d be going back next week for more! fantastic!!!
Cheers Dave
I didn’t have any ginger, Garam Masala or fresh chillies so added extra chilli powder and cayenne pepper – tastes great so far! – its now simmering and smells fantastic! i would usually let it simmer for longer than an hour though? does that matter?
Made this tonight. Very tasty. Usually make your Madras so erred on the cautious side with this. Stuck to 4 chillies and just 1 tsp of hot chilli powder, it was still hot but will go even hotter next time!
Does anyone know where I can get the ginger, or is ground ginger just as good? Really want to make this!
Most UK supermarkets stock ginger nowadays
I made this a few weeks ago, sticking to the recipe…it was fantastic, thank you!!!
I am just wondering if I can get away with a bit less oil? Is there a reason for so much?
Hi Martin
You could try making it with less and let us know how you got on
I could only get ground ginger herb/spice from asda. Hope that’s just as good, making it tonight!
Just made it, not 100% sure I like it. Next time I might try it with 2 onions and less oil as there was too much for me. Of and way more spice than I put in!
nice one brother,
got your recipe brewing at the moment. another half hour to go but already it has a fair whack out of it.
appreciate the recipe and this is now on my favorite list.
jimmy
Really want to try his recipe vindaloo is my favourite!! But finding it hard to get white wine vinigar could I use a different type or somethhing else?
Sophy
i just added normal vinigar and it was ok 2 tbl spoons
Absolutely superb. My first attempt at a curry from scratch and definitely not the last time I’ll be making this one.
The only thing I changed was to use a couple of tablespoons of ghee in place of the vegatable oil.
Greetings from down under,
love the sound of this recipe, would using red wine vinegar instead be ok? Also is the garam masala store bought or do you have your own recipe.
cheers
Moonman
Moonman
Should be OK, why not give it a try and let us know?
Vindaloo has potato init hense the aloo – which means potato in indian why isnt it in the recipe?
Hi Rhi
That’s a common misconception I’m afraid. Vindaloo is derived from the Portuguese dish, Vinha De Alhos.
There’s a great article on Wikipedia about it
This was awesome! I make a lot of homemade Indian food, but I’ve never made a vindaloo before. I had to make a few substitutions due to my lack of pre-planning:
-I only had 1 red onion, so I used 2 other yellow ones
-I didn’t have fresh ginger, so I ended up using about 1 TAB of finely chopped pickled ginger. This substitution worried me a bit, because the pickled ginger has more vinegar, so I just added an extra tsp of sugar to balance it out. The vindaloo paste smelled pretty bizzare, but when it was cooked it tasted great.
-Omitted the tomato puree. I used 1 can of diced tomatoes and added a little extra water.
-Doubled the cinnamon and threw in 3 whole cardamom pods
At the end of cooking I found that the gravy wasn’t quite thick enough for my taste, so I dissolved a few teaspoons of flour into 1/4 cup of milk (left over from making naan) and stirred it in just to thicken it up.
Because I’m pregnant (with heartburn), I actually ommitted the red chiles entirely and used 1 jalepeno instead. The spice level came out pretty much exactly how I wanted it. My husband loves his extra spicy so I gave him a jar of cayenne and let him douse his own serving in it.
I used butter instead of oil. Ghee would have been better, but I find that Indian food cooked with butter tends to have a more restaurant-quality taste than just using vegetable oil.
Oh and I just realized the recipe actually calls for 150 ml (10 tablespoons) of oil. I only used 3 TAB (2 TAB to cook the onions + 1 TAB added with the chicken). 150ml seems like a lot of oil to me, so to those who are worried, you can absolutely get by with less. You may need to add a bit of extra water, but frankly I think 150 ml of oil pushing it.
As portuguese and knowing quite well the origin of this indo-portuguese recipe, i recomend you to put red wine instead of vinegar.And marinate the all spice mixture and wine for a few hours with the meat.It will be tastier as the meat will gain all the spice flavour.And to be closer to its origins, change vegetable oil to olive oil.
Vinha d´alhos is a quite normal and easy portuguese recipe(marinated meat with red wine,bay leaf,paprika and 6 garlic cloves).
Hey!!! I cannot use vinegar… Can I sub with cooking sherry? Maybe even wine? I’m allergic to vinegar. While I’m on the topic, any suggestions for substitutes for worcestershire sauce? Thanks!!!
Hi Jen
Perhaps try and use a really sharp, tart wine. Let us know how it turns out?
Hi, i just printed the recipe and i’m going to make it tonight, but like someone else said before, 150ml of Vegetable oil sounds quite alot!
Hi Sean
You can reduce the oil if you like and add a little water should it start to stick when you’re cooking the onions
Have made this curry twice now, spot on, cant fault it,the only thing i changed was adding red wine vinegar. Beats any indian take a way.
Just made this and it was amazing, closest to authentic bought taste Ive managed to make. Only things I did different were use less oil,a red wine vinegar as I didnt have white, I gave a good squeeze of lemon just before serving and a load of fresh coriander. This made it taste a little more like madras than vindaloo but I liked that. On the whole I reckon this wash a much fresher tasting curry with less oil and I cant wait to make this again!
hi am planing making this at our darts nite.how meany dose ur recipe serve?am making for 14
Hi Ewan
It will scale up to 14 very easily. The recipe here is for four, so I’d just aim to make it for 16 (4x)
Absolutely Brilliant !!!
I agree a superb recipe which I think is better than shop bought.i would love to see a decent curry goat/mutton recipe if you ever get round to it.also I left it a day in the fridge which definitely improves the flavour of all curries and stews.
Nice to see someone actually knows NOT to put potatoes in a Vindaloo! This is a fantastic recipe, probably the best Vindaloo I have ever had. I did make one addition, a single Naga chilli. Had to drink 3 home-made Mango smoothies before my mouth felt any cooler! Thanks for the recipe, I’ll most certainly be making it again!
Cheers Rob, kind words indeed. I hope your mouth has recovered
Its now simmering as we speak. Do I put a lid on the wok or not?
regards
chris
Hi Chris
Up to you and how thick you want the sauce to be
This is the business. I stumbled upon your recipe and made it tonight. It’s brilliant!!! To add extra heat as I like it I changed the chillies to 2 ghost chillies(bhot jolokia). These little devils certainly add that little kick I enjoy. Thankyou so much for this I will definitely be using this recipe alot!!
Eeeek! Aren’t they one of the hottest chillies? I might have to try some…
How did this work out for you? I’m planning on making this with ghost peppers and I was uncertain about how many to add. I have a pretty inhuman tolerance for heat so i was thinking 2-3 but i don’t want to put it out of reach of my other dinner guests.
Could mince meat be used instead of chicken
Hi Bob
It can indeed
Just made this tonight. Thanks for sharing! The recipe has some great flavor. We paired this with some grilled naan from one of Steven Raichlen’s books. Delicious!
I’m wondering how to get a restaurant curry texture. Would you add some plain flour or corn starch/flour when simmering? Or does letting it sit overnight thicken it? It seems like store/restaurant curry has a creamier texture than I have been able to get at home (with any curry recipe, not just this one).
To get your curry’s nice and thick – follow Chef Dama’s advice on making a curry base.
Step 1. Finely dice 1 large (red) onion, and fry on medium heat adding about 4 cloves of garlic, 1 tsp of fresh shredded ginger/or ginger paste per large onion used. The more onion you use – the thicker your curry base is going to be! I typically use at least 3 large red onions when making my curries!
Step 2. Cook for a minimum of 20 minutes (I usually do mine for 30 minutes)! This is the secret to thick curry – you want to turn the onion into a paste (literally) – this cannot be rushed or sped up in any way. You must patiently cook this down!
Step 3. As the onion is cooking, add tsp’s of water (or better chicken/beef stock) to keep the onion mixture from burning
Notes: If you want you can fry your onion in broth, instead of oil(this is the healthy method) – just be careful to not let the mixture burn! It will also not taste quite as yummy
This paste then forms the nice thick base for practically any curry you can make!
Some good tips Chris, but I’d suggest blending the onions instead of dicing to get a smoother result.
Hi, I like the look of the recipie and will be making it tonight. I was wondering if cooking with gee or butter would give it a more take away taste? or do you think it would spoil the recipe?
I think it will be fine to use either
Eating and cooking curries for over thirty years, this one of the very best recipes I have ever tried. Not a fan of a vinegar so I only put one tablespoon in. threw in a few Scotch Bonnets for a little va va voom and made it with lamb, yeah.
TO MC:
The texture of restaurant curries comes from pureed onions, so if you chopped the onions in this recipe and didn’t cook them long enough to break down you wont get that texture you’re after. As suggested BLEND your onions prior to cooking or cook and then blend whichever you prefer this added to the tin of tomatoes which you can and should also blend will give you a thick gravy. If there is still too much moisture in your sauce cook with the lid off until it evaporates.
when its cooked i take the chicken out and blend the rest giving it a lighter colour and smoother taste
Good idea and I’ll try it the next time I make a curry…
This is by far the best Vindaloo (curry even) I’ve ever learnt to make!!!! Bravo… I tend to pop in a scotch bonnet or 2 haha now on my 20th (ish) time making it for my housemates
Thanks
Steve
Just made this amazing recipe…with one slight modification….
A dozen Naga Jolokia chillis …the full deal, not deseeded. This is now one NUCLEAR NAGA VINDALOO!!
Thanks so much for the recipe – I’ll never go back to jars of paste from the supermarket ever again
Hi I made this curry last night.
It was absolutely delicious. It was the best curry I’ve ever made I think.
I added a little less oil, as it seemed a bit to much for me.
If a restaurant served this to me I would have been very happy.
Thank you for the recipe!!
Great recipe, I made this today. I didn’t make it quite at hot, the hot chilli powder I got is incredibly potent.
I made 2 batches of paste, I cut my chicken and put the mixed dry ingredients over it first then added the white wine vinegar and mixed it. This got to marinade over night for about 12 hours.
I had a second batch of paste made to mix while everything was cooking.
added salt and sugar to taste and it turned out amazing!
Watch out for the Cayanne – it is not always equally hot. The brands vary, and even within brands.
Hi, Can i use only chicken drumsticks instead of chicken bite sizes.. and must the chicken be marinated befor i cook it ?
Im planning to cook for 5 people, how about the ingredients ?
BEST CURRY I HAVE EVER MADE – GOING TO MAKE IT AGIN THIS WEEKEND
Hi David,
I’ve been on the quest to find an awesome vindaloo recipe for about a month now, and I must say that out of about ten recipes, yours is the best so far. Unlike in the earlier recipes I tried, the gravy turns out to be rich and tasty.
I don’t think I’ve quite reached my goal yet, but I’ll give this one 4/5 stars for claiming the top spot among the recipes I’ve tried so far.
I made a veggie version featuring carrots, red bell pepper, zucchini, a little celery, and peas. And no potatoes. I included a whole jolokia pepper, minced, plus some cayenne. Now my hand is majorly on fire where I touched the jolokia. I peeled and chopped up some tomatoes and threw in a little tomato sauce for good measure. I pulped the onions, garlic, and ginger right into the vindaloo paste along with everything, and began by frying the paste, in ghee instead of oil, then added the veggies. I made the vindaloo paste with both red wine vinegar and white wine. For sugar I used jaggery. This is all quite a thrill. Next time, I’ll use only half as much mustard powder, though.
Make it now so far it smells goods and looks really vindalooish
I’ve made this twice now. The first time I used 4 chillies (+seeds obviously), 6 garlic cloves & 1 teaspoon of hot chilli powder. I used 500g of Passatta/200 ml water & blended the onions/garlic for a good 2 minutes before cooking. I also squirted the juice of half a lemon in half way through & cooked in a Casserole in the oven. It was easily the best curry I’ve ever tasted – never mind made!!! Beautiful.
Me & the Mrs (who is also 7 months pregnant) agreed it could have been spicier…
…So the next time I added a tablespoon of hot chilli powder + 2 extra chillies & that certainly did the job. I opted for a tablespoon of double cream to finish it off instead of the lemon & used Turkey breast instead of Chicken. I can’t wait to make a Lamb one.
10/10
A new firm favourite – thank you
Made this last night for the lads!
Wow we was blown away what a amazing curry, I will be making this again, was expensive to buy all the ingredients but now I have all the herbs and spices so. U much cheaper next time round
Brilliant!
I made this yesterday, I used a commercial chilli paste instead of the fresh ones and a couple of inconsequential changes. I really went wild on the chilli powder, but as no-one needs to eat my cooking, I csan make it as hot as I want!
While I was cooking it, I thought that the tomato was overpowering the other tastes, and was disappointed. But after a day in the fridge, the tomato mellowed into the other flavours, and the result was awesome. The nicest thing I’ve tasted for quite some time.
Well, this looks and smells amazing…. it is simmering away nicely for the boyfriend later- who has no sense when it comes to curry hotness… me? Too scared to try it!!!
Best vindaloo I’ve ever made! I made a beef version instead but had to cut the extreme spiciness with a can of coconut cream. I accidentally did all the measurements with tablespoons instead of teaspoons! Whoops, that must have been why it was so SPICEY. Made enough for 2 litres of curry. I wanted to save some to put in the freezer but my family demolished it
i did the recipe but i added the juice of half of a lemon, it adds another dimention to an already fantastic recipe.
i did the recipe but i added the juice of half of a lemon, it adds another dimention to an already fantastic recipe. try homemade naan ,well worth doing.!!!
I did what the dude earlier said and marinated the chicken in the paste first. Also dry fried the spices before making paste. Don’t know if it made any difference or not, as first time I’ve made it, but it was awesome. Really fresh tasting, good kick of spice with 4 tsp hot chili powder and 4 red birdseye chilies and 6 cloves of garlic. Right amount of vinegar. Really tasty, thanks for a good recipe, this is definitely being made again.
This was my first try at making chicken vndaloo or any Indian food so I am quite inexperienced. I blended 2 1/2 red onions in my food processor and I am wondering if it would have been better to blend them until they were smooth/paste. The onions were overwhelming. I also cut the oil to 2 1/2 tabs as suggested. I wonder if that had anything to do with my lack of success. I would like to try again but…..
Hey David! Cool recipe, I made it with tofu instead of chicken and it still turned out great. I love it eye-searlingly spicy
Thanks for posting this.
I have this simmering away on the stove as I type. Almost all but by the book….I am no cook by any stretch, had no veggie oil but had rice bran…..hope that doesn’t muck things up. Anyway, its 23min in, I have only added 2 teaspoons of chilli powder thus far so the missus can try. Tastes bloody unreal so fingers crossed. Good on ya Dave!!!
Cheers Pete
Personally I find restaurant vindaloo a bit mild and usually go for phal with added naga but I followed this recipe except for a couple of alterations,to the paste I threw in 7 blended scotch bonnets and used 20 finger chillis finely chopped aswell as 20 dry red chillis. Delicious…. Compliments to the chef
This is the best curry I have ever made! Nice & spicy and full of flavour! Can’t wait to make it again! I put a quite a lot less oil (i use 30ml) in just because i am watching the waistline, was still very tasty not sure how much of a difference this makes to the taste can’t imagine it makes it any less tasty!!!
I love this recipe! I made it with lamb instead of chicken, because that is what I had on hand. It was truly wonderful. My husband thought I had gotten Indian take out! I did let it cook for a couple of hours and the lamb fell apart in the sauce… Divine!
Hi,
I Made this curry tonight but the after taste was extremely bitter, I followed exactly as the instructions said. don’t understand where I went wrong,
Any Suggestions???
Hi Matt
Sorry it didn’t work out for you. Can’t think why it would be bitter unless you perhaps got the quantities mixed up…
fantastic recipe, second time round tonight but used green chillies! wife loved it last weekend and up for more tonight!! brother thought it was far better than restaurant. Had a bit of ghee going on. Nice one.
Matt
Curries can go bitter when either the garlic burns at the start (not good) or if you burn the spices ( that’s if you toast them and grind them first that is) or they burn in the pan because of not enough oil to carry them.
I have just found this recipe, love madras and vindaloo and will give this a bash, judging by the comments it sounds like it’s the holy grail of all vindaloos!
Is this dish supposed to be sweet? That was my only gripe with it. Maybe I added too much tomato puree?
Just made this and pwooar!! Lovely, still sweating, not overpoweringly hot but still nice and hot all the same!!
Definitely recommend it!
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