Vindaloo Curry Kit
A fiery British Indian restaurant-style Vindaloo with rich tomato, deep cooked onion, heavy garlic, bold chilli heat and a sharp white wine vinegar kick.
This is not just a hotter Madras. Our Vindaloo is built to be sharper, punchier and more intense, with Kashmiri chilli for colour, cayenne for heat, mustard for bite and a thick curry-house tomato sauce that clings beautifully to chicken, lamb, paneer or vegetables.
Hot, tangy, garlicky and full-bodied — proper curry-house heat for those who like their curry with attitude.
Simple Steps
- Brown Protein
- Prep Onions
- Build Paste
- Make Sauce
- Simmer
- Serve
Inside the Curry Club Vindaloo Kit:
- Spice Pouch 1: Vindaloo Base Spice Mix
- Spice Pouch 2: Vindaloo Heat & Vinegar Spice Mix
- Spice Pouch 3: Vindaloo Finishing Spice Mix
- Full Recipe Card (English & Swedish)
You will need:
- 450–500g chicken thigh or chicken breast, diced
- 1 large onion, finely diced (approx 200g)
- 1 x 400g tin chopped tomatoes or plum tomatoes
- 3 tbsp neutral oil or ghee
- 100–150ml water or chicken stock
- 1 tbsp white wine vinegar or red wine vinegar
- Rice, Naan or Chips to serve
- Optional: Fresh Coriander
Ingredients
Sachet 1 — Vindaloo Base Spice Mix
Ground coriander, cumin, paprika, turmeric, garlic powder, dried ginger, fenugreek, black pepper, cinnamon, cloves, cardamom, salt.
Sachet 2 — Vindaloo Heat & Vinegar Spice Mix
Chilli powder, Kashmiri chilli powder, cayenne pepper, mustard powder, garlic powder, cumin, ground coriander, amchur / dried mango powder, sugar.
Sachet 3 — Vindaloo Finishing Spice Mix
Garam masala, dried fenugreek leaves, Kashmiri chilli powder, black pepper, cloves.
Allergens
May contain traces of mustard, celery, sesame, milk and nuts.