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Indian restaurant vindaloo curry is a hot and sour curry that can be as fiery as you want.
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4.84 from 6 votes

indian restaurant vindaloo curry

Indian restaurant vindaloo curry can be as hot as you like it. Just up the amount of chili powder for a little hotter. Or use hot chili powder to really crank up the heat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Indian
Servings: 2
Calories: 417kcal
Author: romain | glebekitchen


Spice mix

  • 2 tsp madras curry powder
  • 1 tsp Kashmiri chili powder or 1/4 tsp cayenne plus 3/4 tsp paprika
  • 1 tsp kasoor methi dried fenugreek leaf
  • 1/3 tsp cardamon powder
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 tsp hot Indian chili powder (optional) - 1 tsp is burning. 2 tsp is screaming. Your call.


  • 3 Tbsp vegetable oil
  • 1 Tbsp garlic ginger paste - recipe link below
  • 1 1/2 Tbsp double concentrate tomato paste mixed with 3 Tbsp water
  • 1 green chili seeded and diced
  • 1 Tbsp cilantro stems and stalks minced
  • 2 tsp malt vinegar
  • 1 tsp sugar
  • 1 Tbsp tamarind sauce (optional)
  • 15 oz curry base - recipe link below
  • 10-12 oz pre-cooked chicken or lamb


  • Make the spice mix.
  • Dilute the tomato paste with enough water to get to the consistency of passata.
  • Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.
  • When the oil starts to shimmer add the garlic ginger paste and cook, stirring constantly, until it stops sputtering.
  • Add the cilantro and green chili and cook for 15-20 seconds, stirring constantly.
  • Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
  • Turn the heat up to medium high. This is important. The heat is what caramelizes the onion in the curry base and gives the curry it's Indian restaurant flavour. As you become more comfortable with this technique try pushing it. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
  • Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Think lively boil. Watch the edges of the pan. The curry can stick here. Sticking is OK. Just scrape it back into the base. Burning is bad.
  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
  • Add the rest of the curry base and let cook until the bubbles form.
  • Mix in the malt vinegar, sugar and optional tamarind sauce.
  • Turn the heat down to low and add the pre-cooked lamb, beef or chicken.
  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.
  • Garnish with a bit of chopped fresh cilantro and serve.


The recipe for curry base is here.
If you don't have madras curry powder the recipe for indian restaurant spice mix is here. It works too.
The recipe for garlic ginger paste is here.
If you haven't read about Indian restaurant technique yet, do that before you start cooking.
Have all your ingredients prepped and ready to go.
If you are making multiple curries, have your curry base warming in a pot on the stove. If you are just making one, microwave it to warm it up right before you start cooking.
Indian restaurants pre-cook their meat so it's ready for service. This recipe assumes the same. To pre-cook chicken, simply simmer it with a bit of curry powder and salt in chicken stock for about 10-15 minutes - until it's barely cooked.
To pre-cook lamb or beef, do the same but plan for 1 to 1/2 hours for lamb and 2 hours or more for beef. You are making stew meat so you are braising until tender. You will need to keep an eye on the level of the stock. For beef use beef stock.


Serving: 2servings | Calories: 417kcal | Carbohydrates: 14g | Protein: 31g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 1138mg | Potassium: 859mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1.9mg