Chicken Vindaloo Curry Recipe

This fiery curry is perfect for the chilli lover and not for the faint-hearted. Packed with flavours of cardomom, chilli, fenugreek and fresh lime juice.

Spice Rating: 8/10 Very Hot

Prep: 10 mins

Cook: 20 mins

Serves: 2

Print Recipe


2 Tbsp Ghee or Oil

1 Medium Onion (Finely Chopped)

1 Tsp Chopped Garlic

1 Tsp Chopped or Grated Ginger

2 Tbsp Chopped Canned Tomatoes (or Fresh Chopped or Passata)

1 Tbsp Tomato Paste

2 Tbsp Vindaloo Spice Mix

200g Diced Chicken

150ml Water (more if needed)

1 Tbsp of Fresh Lime Juice

Salt To Taste



1. Heat the oil on a medium heat until hot

2. Add onion and cook until soft

3. Add garlic and ginger and cook for 1 minute on medium heat (do not burn)

4. Add chopped tomatoes, tomato paste and spice mix and cook for 1 minute on medium heat

5. Add chicken and a splash of water and cook until sealed

6. Add the balance of water

7. Bring to the boil, add lid, turn down heat and simmer until meat is tender

8. Remove the lid for the last 15mins to thicken sauce if needed

9. Add the fresh lime juice, taste and season with salt


Serve with chopped fresh coriander and basmati rice



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Brick Lane Curry

We Create Authentic Indian Restaurant Spice Mixes. Handcrafted In Victoria From Premium Quality, Gluten Free, All Natural Herbs And Spices.(May contain nuts and seeds)