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  • R T Page & Sons Ltd
  • Unit R, Rudford Industrial Estate
  • Ford, Arundel
  • West Sussex
  • BN18 0BF
  • +44(0) 1243 550045

Recipe for Vindaloo Curry

Some like it hot! Well I certainly do and they don't come much hotter than this, unless you're not fussed about flavour. A wonderful combination of heat and taste.  Gorgeous!

Vindaloo Curry

Ingredients

75gr Curry Sauce Co. Tikka Masala Sauce, 75gr Curry Sauce Co. Madras Masala Sauce, 160gr cubed chicken breast or 160gr pre-cooked cubed lamb, 1 large red chilli (chopped), 1 birds eye red chilli (chopped), 1 large green chilli (chopped), 1 birdseye green chilli (chopped), ½ tsp chilli powder, ¼ large boiled potato (par cooked), stock as necessary. 

Garnish

Dessertspoon fresh chopped coriander. 

Method

Stir fry cubed chicken breast in a little oil for 2-3 minutes, add chopped chilli and chilli powder and stir fry for 2 minutes. Reduce heat to avoid burning the spices and add sauce and potato and simmer until very hot and tender. Add akhini stock as necessary.

Serve

Turn into a balti dish and garnish with fresh chopped coriander.

Alternatives

For lamb vindaloo substitute pre-cooked lamb for chicken. Turn into a balti dish and garnish as above. 

Serves 1

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