Vindaloo curry powder originates from the Goa region of India. This curry powder combines the classic curry spices such as black pepper, ginger, garlic, cumin and turmeric but with an intense, spicy heat from Indian chilies. Chicken and beef vindaloo are particularly popular dishes and loved by those who love the intense yet flavorsome hot indian curry.
Vindaloo Curry Powder Cooking Suggestion:
- Vindaloo Curry Paste: to make the vindaloo curry paste – simply mix 2 tablespoon of curry powder with 1 tablespoon of garlic-ginger paste and 3 tablespoon each of white vinegar and oil.
- Make Vindaloo Curry
Fry 2 onions until soft and golden. Add 500-700g Beef/chicken/Pork.
Add the vindaloo curry paste to the meat mixture. Saute for 10minutes until fragrant. Add 300g potatoes peeled and halved along with 1 cup of water. For a milder version add 1 cup coconut milk. Cover and simmer for 1 hour until the meat falls apart.