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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


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. 


Dessertspoon fresh chopped coriander. 


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.


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


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

Serves 1