Fiery Vindaloo

made with Arvinda's Vindaloo Masala

For the Indian food lover that likes it hot, Vindaloo is the curry that hits the spot! Vindaloo's origins are from exotic Goa, known for its worldly collision of flavours and cooking traditions from India and Portugal. This hot, spicy, mildly sweet and sour curry is best suited with chicken or pork, however you may try it with paneer for a vegetarian option. Serve this mouth-watering curry with your favourite Indian flatbread and rice!

  • Prep Time
    15 min
  • Cook Time
    45 min
  • Serves
    2 to 4
2 TBSP.

Oil

4 EACH

black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES

1

extra-large onion (or 4 medium onions), peeled and finely chopped

½ CUP

crushed tomatoes, canned and unsalted

2½ TBSP.

ARVINDA’S VINDALOO MASALA

½ TSP.

sea salt, or to taste

1 LB.

boneless pork or chicken breast, cut into small cubes

¾ CUP

water, add more if necessary

1 TBSP.

red wine vinegar

½ TSP.

tamarind paste

1 TSP.

Water

1 tbsp.

raw cane sugar

½ TSP.

ARVINDA’S GARAM MASALA, to garnish

Fresh cilantro, finely chopped, to garnish