How To make Vindaloo Base

????️????️????️????️ VINDALOO - You're Doing Something Wrong!! The Real Restaurant Style Exposed!!

A New Year begins with a bang as Al kicks the year off with a simple and easy banger of a curry. Vindaloo in 30 minutes, BIR restaurant style. Anyone can do this, literally anyone.
Go shopping, get the ingredients and follow this tutorial to be making the most amazing BIR ( British Indian Restaurant) curries ever!!

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Ingredients List

Chicken Vindaloo in 30 Minutes

Chicken Vindaloo for 4 in 30 Mins


1kg Chicken Thighs. Boneless Skinless Thighs or Breast.
600g Onions

3 Tbsp Garlic/Ginger
2 Tbsp curry powder
1 Tbsp Garam Masala
1 Tsp Turmeric
1 Tsp Ground black pepper
1/2 Tbsp Tandoori Masala Powder
1 Star Anise
1 Tsp Salt ( To Taste)
Small Piece Cinnamon stick
2.5 Tbsp Mango Chutney
1 Tbsp Tamarind sauce


6 Tbsp Tomato Puree mix with water
1 Tbsp Hot Chilli Powder
1/2 Tsp naga pickle
1.5 Tbsp Bright Red Kashmiri chilli powder
1 tsp Kasoori Methi
3 Tbsp Lemon Juice
Splash Worcester Sauce (Optional)
1 Medium Potato

*Splash of White or Malt Vinegar
(Optional as i know loads that don't like the sharp taste)

500ml Boiling Water

Coriander to Garnish
Slice of Lemon
Safflower to Garnish

#30minutemeals #vindaloo #Alskitchen

Vindaloo Spice Mix

This Goan-inspired spice blend adds just the right amount of heat while bringing out the flavors from the freshly roasted and ground spices. This is a simple blend using basic whole spices to get the bold flavors of Vindaloo.

Full Recipe -

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VINDALOO (British Indian Restaurant / BIR Style)

Made using base gravy this VINDALOO recipe is a deliciously flavoured hot dish made with garlic, ginger, spices and vinegar

Full recipe, step by step instructions and video at

My Curry base recipe can be found at

All my recipes can be found at

If you dont fancy making the curry base gravy you can use my VINDALOO FROM SCRATCH version at

## Ingredients ##

######## IMPORTANT: Chilli powder heat can vary dramatically between brands and freshness. I recommend you initially use less than required as you can always add more ########

3 tbsp oil (vegetable)
2 bay leaf
1 inch cassia bark (cinnamon stick)
2 cardamom pods
10 peppercorns
1/4 tsp fennel seeds
1 onion
1 tsp ginger grated
1.5 tsp garlic grated
1/2 tsp salt
1 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
4 tsp chilli powder (3 tsp madras hot / 2 tsp hot / 1 tsp med / 1/2 tsp mild)
2 tbsp tomato paste
1/2 tomato slices
1 tsp vinegar
1/2 cup potato (part boiled and optional)
6-8 pieces of meat, vegetables, tofu or paneer
250 ml curry base


## Method ##

1. Heat oil and fry bay leaves, cinnamon, cardamom, pepper corns, and fennel seeds for a minute

2. Add the onion and fry until caramelised

3. Add the ginger and garlic and salt, turn down the gas and cook for a few minutes

4. Add the turmeric, garam masala, coriander and cumin, chilli according to heat required (see above) and the tomato puree. If looking dry add more oil or water

5. Add base gravy, meat, tomato (optional), potato (boiled - optional) and white vinegar (optional)

6. Add water if sauce is too thick and simmer to your desired consistency until the oil rises

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Goan Chicken Vindaloo

We're 6 days into 2023, and I wish you the Absolute Best of health and all things necessary for all the coming days of this year❤️ Also, Boas Festas to those celebrating the Three Kings Feast :)

The Goan Vindaloo (pronounced vin-dah-loo) is famous, no doubt about that. Usually a pork curry, this dense, sour and spicy paste can also be used with Chicken to create a delicious addition to a meal. Top your rice/pulav with it or dip your pao/poee/sanna in it— you'll be glad you did. That's a little bit of Goa on your plate :)

Ingredients:

For the Chicken Vindaloo paste:
6 Kashmiri Red Chilies
1/4 teaspoon Turmeric Powder
12 Black Peppercorns
6 Cloves
1/2 teaspoon Mustard Seeds*
1/2 teaspoon Cumin Seeds
1 Cinnamon
1 Ginger
6-7 Garlic Cloves
2 Tablespoons White Vinegar
A little water for grinding

*When preparing Vindaloo paste for pork, I skip the Mustard Seeds

1/2 kg Chicken pieces
Salt
2 - 3 Tablespoons Oil
2 medium-sized Onions, finely chopped
Approx 2 Cups water
1/4 Cup Tamarind water
1/2 teaspoon Sugar



#ExperienceSusegad
Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’


It's now available internationally:

And if you're into podcasts, why not listen to Clyde talking about Goa with noteworthy individuals? Click here to listen to ‘Susegad Stories from Goa’:


Music Credits:
Molbailo Dou from the Konkani movie 'Amchem Noxib' (An instrumental by Tabitha Dias)

Chicken Vindaloo (BIR) Restaurant Style @ Latifs Indian

Step by step on a take on chicken vindaloo!

Classic Indian Restaurant Style Chicken Vindaloo BIR Recipe | Step by Step Cooking Guide

This Classic Indian Restaurant Style Chicken Vindaloo will leave you wanting more, its hot and spicy, you got sweat rolling off your forehead, you can't handle the heat but still want more, you just can't get enough of this delicious chicken vindaloo curry. This recipe is a classic recipe, no fancy stuff just exactly how its made at the restaurants and takeaway.

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Related videos :

how to Make Base Gravy -

How to Make BIR MIx Curry Powder -

How to Pre cook chicken -

Equipment mainly used :
Mortar and Pestle Set
Aluminium Pan-
Aluminium Karahi -
Non Stick Karahi -
Cooking Utensil -
Chef's Knife -
Mix Curry Powder - (not my recipe)

Ingredients you will need to make Chicken Vindaloo BIR Style

6-8 Pieces Precooked chicken
300-400ml Base gravy
1.5tsp Lemon juice
1tsp Ginger/Garlic Paste
1tsp Mix Curry Powder
2.5 tsp Red chilli Powder (add more or less)
1 tbsp Fresh Coriander
2-3 pieces of Pre Cook potatoes (Bombay Aloo)
1 -2 Green chilli (optional)

How to Make Chicken Chicken Vindaloo Indian Restaurant Takeaway Style recipe - please watch video for full instruction

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#chickenvindaloo #hotcurry #vindaloo