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The original fiery curry, infused with garlic, ginger and a blend of finest chillies. We offer this dish as a regular Vindaloo or an even hotter version. the Phaal. The Phaal Curry kit is not for the faint-hearted, it contains a blend of the sharpest chillies available.
Blend or finely chop 2 onions, then fry in 3-4 table spoons of olive oil for approximately 7 minutes until the onions go soft. If they start to stick add a little water.
Add 1 table spoon of the ‘Vindaloo Spice’ to the onions.
Fry for a further 2 minutes. **optional -you can add 2 cloves of chopped garlic and a little ginger at this point.
Now add 1 chicken breast cubed to the pan, and seal on full heat until the chicken changes colour for approximately 5 minutes. If it starts to stick add a little water. Basically you want to fry the chicken, and listen to the sizzle!
Now add either ½ tin of chopped tomatoes or two freshly sliced tomatoes and fry for a further 2 minutes. Then add ½ cup of water and bring to boil, turn down heat and simmer for 20 minutes.
Finally add salt to taste sprinkle with fresh coriander and serve hot! You have just cooked the ‘Best Curry You Can’.
To make a Lamb Vindaloo, either pre-boil and add the lamb at Step 4 or use fresh lamb and double the volume of water at Step 6. Simmer for 40 minutes or until the lamb is cooked.
To make a Vegetable Vindaloo, add your choice of vegetables at Step 4. And the rest of the recipe remains unchanged.
Each box contains enough Vindaloo Spice and Garnish Spice to make this curry 4 times over.
To make a curry for 2 people the following additional ingredients are required:
- Your choice of meat (for example 450 grams of chicken, lamb or beef)
- Two medium onions
- 1/2 tin of tomatoes
- Fresh Coriander