Chicken Vindaloo

A famously hot curry which has taken many different forms over the years. In Britain, you’re likely to find this curry on nearly all curry house menus and it is made from a blend of cumin, turmeric, sugar, mustard powder, garam masala, coriander, cayenne pepper and, above all, chillies. Typically, the meat; which can be pork, chicken, lamb or prawn is marinated in these spices and vinegar for a period of 24 hours to maximise the flavour before serving.

The name Vindaloo actually comes from a Portuguese dish called ‘ Carne de Vinha d’Alhos’ which is a dish made from pork, white wine and garlic. Literally, Vindaloo means ‘wine and potatoes’ and some curry houses have added potatoes to their Vindaloo because of this.



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the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

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