Indian Restaurant Vindaloo Curry Recipe

Recipe By Slurrp

Vindaloo curry is a popular and spicy dish from the Indian restaurant menu. It originated in the Goa region of India and is known for its fiery flavor. The dish is made with a blend of aromatic spices, vinegar, and red chilies, giving it a tangy and hot taste. The tender meat, usually chicken or lamb, is marinated in the spice mixture and then slow-cooked to perfection. Vindaloo curry is best enjoyed with steamed rice or naan bread.

4.5
26 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Indian Restaurant Vindaloo Curry
plan
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ingredients serve

Ingredients for Indian Restaurant Vindaloo Curry Recipe

  • 250 gram Boneless Chicken Or Lamb, Cut Into Pieces
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Vinegar
  • 1 teaspoon Red Chili Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Oil
  • 1 Onions, Finely Chopped
  • 1/2 cup Tomato Puree
  • 1/2 teaspoon Garam Masala
  • as per your need Fresh Cilantro, For Garnish

Directions: Indian Restaurant Vindaloo Curry Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together ginger-garlic paste, vinegar, red chili powder, turmeric powder, and salt.
  • STEP 2.Add the meat pieces to the marinade and let it sit for at least 2 hours or overnight in the refrigerator.
  • STEP 3.Heat oil in a pan and add chopped onions. Cook until golden brown.
  • STEP 4.Add the marinated meat and cook until it is browned on all sides.
  • STEP 5.Add tomato puree, garam masala, and a little water. Cover and simmer for about 30 minutes or until the meat is tender.
  • STEP 6.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Cooking Tips

  • Adjust the amount of red chili powder according to your spice preference.
  • For a richer flavor, you can use bone-in meat instead of boneless.
  • Marinating the meat overnight will enhance the flavors.
  • You can add a teaspoon of sugar to balance the tanginess of the dish.

Storage and Serving

  • Store any leftover vindaloo curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve vindaloo curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
241
calories per serving
22 g Fat3 g Protein10 g Carbs4 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    4g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    3mg
  • Vitamin A
    445mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    14mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    53mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp