Vindaloo Recipe

Name: Vindaloo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 6 tbsp Matt Cooper Bites Tikka Spice Blend (5 for the chicken tikka marinade, 1 for the curry); 650g chicken breast diced; 4 tbsp natural or greek yogurt; 0.5 tsp red food colouring; 3 tbsp ghee/oil; 1 large onion, diced; 2 tbsp garlic &amp; ginger paste; 3 green finger chillies, roughly chopped (use more or less to taste); 1 tbsp mild Madras curry powder; 1 tbsp Kashmiri chilli powder (or chilli powder of your choice); 200ml chicken stock; 200g chopped tomatoes (fresh or good-quality tinned); 1 tbsp mango chutney; 1 large potato, pre-cooked and quartered; 1 tbsp white vinegar (or tamarind or lime juice); Good pinch of kasuri methi; 1 tsp garam masala; Fresh coriander, for garnish; Salt - to taste

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Vindaloo Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

A proper BIR-style Chicken Tikka Vindaloo should be much more than a challenge on a takeaway menu.

When made properly, it's rich, spicy, tangy and packed with layers of flavour. Yes, it brings the heat, but it should also have depth from caramelised onions, warming spices, vinegar and a rich curry sauce.

This version uses tender pieces of homemade Chicken Tikka, made with our Matt Cooper Bites Tikka Spice Blend, simmered in a fiery Vindaloo sauce with potatoes, fresh chillies and plenty of spice.

If you're a fan of a proper spicy curry, this one is guaranteed to become a favourite.

What Is A Vindaloo?

Vindaloo is one of the UK's most famous curry house dishes, but its origins actually trace back to Goa on India's west coast.

The dish was inspired by the Portuguese recipe carne de vinha d'alhos, which combined meat, garlic and wine vinegar. Over time, Indian cooks adapted the recipe using local spices and ingredients, eventually creating the Vindaloo we know today.

The British Indian Restaurant version evolved even further.

Modern BIR Vindaloos are known for their fiery heat, rich tomato-based sauce and distinctive tangy finish from vinegar. While many people focus on the spice level, a great Vindaloo should balance heat, acidity and savoury depth in every mouthful.

Why Is Vindaloo So Popular With England Fans?

Its association with football exploded during the 1998 FIFA World Cup when the comedy trio Fat Les released the song Vindaloo. The song quickly became an anthem for England supporters, with its famous "Vindaloo, Vindaloo, we're gonna score one more than you" chant echoing around pubs, fan zones and football stadiums across the country.

Since then, Vindaloo has become part of English football folklore. Whether it's the World Cup, the Euros or a big England match, you'll often find fans gathering around a curry and a pint before kick-off.

While many supporters probably aren't ordering a Vindaloo for its authentic Goan roots, the curry has become a symbol of British football culture and match-day celebrations.

How Hot Is A Vindaloo?

Typically a Vindaloo is hotter than a Madras or Garlic Chilli, but not quite in Phaal territory. It delivers serious heat without sacrificing flavour and is generally considered a 5 chilli curry on the British Indian Restaurant heat scale.

More Curry House Recipes You'll Love

If you make this Vindaloo, you'll have to try these recipes too:

Author:

Matt Hutson

Cook Mode

Ingredients

6 tbsp Matt Cooper Bites Tikka Spice Blend (5 for the chicken tikka marinade, 1 for the curry)
650g chicken breast diced
4 tbsp natural or greek yogurt
0.5 tsp red food colouring
3 tbsp ghee/oil
1 large onion, diced
2 tbsp garlic & ginger paste
3 green finger chillies, roughly chopped (use more or less to taste)
1 tbsp mild Madras curry powder
1 tbsp Kashmiri chilli powder (or chilli powder of your choice)
200ml chicken stock
200g chopped tomatoes (fresh or good-quality tinned)
1 tbsp mango chutney
1 large potato, pre-cooked and quartered
1 tbsp white vinegar (or tamarind or lime juice)
Good pinch of kasuri methi
1 tsp garam masala
Fresh coriander, for garnish
Salt - to taste

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Directions

Combine the tikka spice blend, yogurt, red food colouring and chicken into a bowl. Marinade for at least 2 hours. Cook under a hot grill or in the air fryer.
Add the ghee/oil over a medium heat. Once hot, add the onions. Sprinkle with a little salt to help release moisture and gently fry until softened.
Add the fresh chillies and garlic & ginger paste and fry for around 1 minute.
Add the ground spices, except the garam masala. Keep everything moving and add a splash of chicken stock to prevent the spices from burning.
Add the chopped tomatoes and increase the heat. Stir through well.
Add the pre-cooked chicken tikka and potato, then mix to coat in the sauce.
Pour in the remaining chicken stock and allow to simmer for around 10 minutes, letting the sauce reduce and caramelise.
Reduce the heat once you're happy with the consistency.
Add the mango chutney, vinegar, kasuri methi and garam masala.
Season to taste with salt.
Garnish with freshly chopped coriander and serve.