Chicken Vindaloo

Chicken Vindaloo

This may well be the easiest, quickest Vindaloo curry recipe I have ever come across. Done in under half an hour and with that wonderful indian Vindaloo taste.


500g of chicken
1 Large onion – chopped roughly
Tin of Whole Tomatoes
6 teaspoons of Pataks Vidaloo paste.


  1. In a good quality wok-style pan, quickly fry the onions, chicken which has been diced into large pieces and the Pataks vindaloo paste. When it is all browned nicely add the whole tin of tomatoes chopping up slightly as you heat.
  2. Simmer for 20 minutes although if the meat is tender you can eat immediately.
  3. Serve on a bed of rice, with fresh flat-style bread and garnish with fresh herbs from your HerbStation.
  4. You can substitute Chicken with Pork or Beef – all perfectly curry scrumptious.

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