Vindaloo Curry Powder

Hot, Fragrant & Traditionally Inspired

Our Vindaloo Curry Powder is a bold and fiery spice blend inspired by the traditional cuisine of Goa, a southwestern coastal region of India. Fragrant and full of character, this finely ground blend combines hot chillies with warming cinnamon, ginger, cardamom and cloves, balanced with subtle notes of turmeric, garlic and fenugreek.

A Taste of Goan Vindaloo

Vindaloo has a fascinating multicultural history. The dish originated in Goa, which was under Portuguese rule for around 450 years before becoming part of India in 1961. Its name is derived from the Portuguese dish “carne de vinha d’alhos,” meaning meat marinated with wine and garlic, traditionally prepared with pork.

Over time, red wine was replaced by vinegar, while local ingredients and Indian spices—including chillies and aromatic curry spices—were incorporated. This created the distinctive sweet, sour, spicy and deeply aromatic dish we now know as vindaloo.

Although modern British and Indian restaurant menus often use “vindaloo” to describe an especially hot curry and commonly include potatoes, traditional Goan vindaloo does not require potatoes. The confusion partly comes from the word “aloo,” which means potato in Hindi.

Our Vindaloo Curry Powder is inspired by the original Goan style, delivering a distinctive balance of heat, acidity, sweetness and aromatic spice rather than simply adding chilli heat.

Traditionally, the meat is marinated in vinegar, sugar and spices, often overnight, before being cooked with onions, tomatoes, garlic, ginger and additional spices. Chicken and lamb are popular choices, while pork is particularly authentic to the dish's Portuguese-Goan heritage and remains a much-loved preparation in Goa.

Goan-Style Chicken Vindaloo

Serves: 4

Preparation: 15 minutes + marinating

Cooking: 40–50 minutes

Heat: 🌶️🌶️🌶️🌶️ Hot

Ingredients

700g chicken thighs, cut into bite-sized pieces

2–3 tbsp Vindaloo Curry Powder

3 tbsp white wine vinegar or cider vinegar

1 tbsp brown sugar

4 cloves garlic, finely crushed

2cm piece fresh ginger, grated

2 tbsp vegetable oil

1 large onion, finely chopped

2 medium tomatoes, chopped, or 250g canned chopped tomatoes

150ml water or chicken stock

1 tsp salt, or to taste

1 tsp sugar, optional, to balance the acidity

Fresh coriander, to garnish

Method

Marinate the chicken:

Place the chicken in a bowl and add 1½–2 tbsp Vindaloo Curry Powder, vinegar, brown sugar, half of the garlic and half of the ginger. Mix well, cover and refrigerate for at least 2 hours, preferably overnight.

Cook the onions:

Heat the oil in a large heavy-based pan over medium heat. Add the chopped onion and cook for 8–10 minutes until softened and golden.

Add the aromatics:

Stir in the remaining garlic and ginger and cook for 1 minute. Add the remaining Vindaloo Curry Powder and cook gently for 30–60 seconds, stirring constantly. Do not allow the spices to burn.

Build the sauce:

Add the tomatoes and cook for 5–7 minutes until they soften and begin to break down.

Add the chicken:

Add the marinated chicken and stir well to coat it in the spice mixture. Cook for 5 minutes, turning the pieces occasionally.

Simmer:

Add the water or chicken stock, reduce the heat and cover. Simmer gently for 25–30 minutes, or until the chicken is completely cooked and tender. Stir occasionally and add a little more water if necessary.

Balance the flavour:

Taste and adjust the seasoning. If the curry is particularly sharp, add a small amount of sugar. For extra heat, add a little more Vindaloo Curry Powder.

Serve:

Garnish with fresh coriander and serve with steamed basmati rice, naan or flatbread.

Cooking Tip

For a deeper, more authentic flavour, marinate the meat overnight. Vindaloo is traditionally characterised by the contrast between fiery chillies, aromatic spices, tangy vinegar and a subtle sweetness. For a milder curry, reduce the amount of Vindaloo Curry Powder rather than removing the vinegar, as the acidity is an important part of the dish's character.

Suggested uses: Chicken Vindaloo • Lamb Vindaloo • Pork Vindaloo • Vegetable Vindaloo • Spicy marinades • Curry sauces

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