Prepare an authentic Vindaloo curry with Patak's Vindaloo Curry Paste, an essential preparation in Indian cuisine. Made from a blend of spices, chili, garlic, ginger and vinegar, this curry paste delivers a powerful and fragrant flavor, characteristic of this specialty originating from Goa. Perfect for cooking spicy dishes, it makes it easy to prepare a chicken, lamb, pork, beef or vegetable Vindaloo.

Tasting notes

The Patak's Vindaloo Curry Paste reveals a rich and complex aromatic palette. The first notes of garlic and ginger quickly give way to the heat of chili, balanced by a slight acidity from the vinegar. Spices such as cumin, coriander, paprika and turmeric develop deep aromas that give the curry its full personality. The result is an intense, spicy and generously fragrant sauce, true to the traditional recipes of Goa.

How to use Patak's Vindaloo Paste?

The Patak's Vindaloo Curry Paste is very easy to use and allows you to prepare a delicious curry in just a few steps.

You can use it:

• to cook a traditional chicken, lamb, pork or beef Vindaloo;

• with chickpeas, lentils or vegetables for a vegetarian version;

• as a marinade before cooking for grills or skewers;

• to enhance a sauce made with tomatoes and coconut milk;

• in a wok of vegetables or shrimp for an original Indian touch;

• served with basmati rice, naans or chapatis.

A few spoonfuls of paste are enough to create a generous dish with authentic flavors of India.

Recipe: Traditional Chicken Vindaloo

Ingredients (serves 4)

• 600 g chicken fillets or thighs, cut into pieces

• 3 tablespoons of Patak's Vindaloo Curry Paste

• 1 onion, thinly sliced

• 2 cloves of garlic, chopped

• 400 g crushed tomatoes

• 150 ml water

• 2 tablespoons of oil

• Fresh coriander

• Basmati rice to serve alongside

Preparation

1. Sauté the onion in oil until it is soft and translucent.

2. Add the garlic then the Vindaloo paste and cook for 2 minutes to release all the aromas of the spices.

3. Add the chicken pieces and brown them.

4. Add the crushed tomatoes and water, then simmer for about 25 to 30 minutes until the chicken is tender.

5. Sprinkle with fresh coriander and serve with basmati rice or warm naans.

For a milder version, you can add a little plain yogurt or a touch of coconut milk at the end of cooking.

The strengths of Patak's Vindaloo Curry Paste

• Recipe inspired by the traditional cuisine of Goa.

• Authentic blend of spices, chili, garlic, ginger and vinegar.

• Makes it easy to prepare a genuine Vindaloo curry.

• Suitable for chicken, pork, lamb, beef, shrimp and vegetables.

• Perfect for lovers of spicy dishes and Indian cuisine.

• Ready to use for a quick and flavorful preparation.

The Patak's Vindaloo Curry Paste is the essential ingredient for making a character-rich Indian curry. Thanks to its blend of carefully selected spices and its aromatic intensity, it allows you to prepare authentic dishes that will delight lovers of bold cuisine and flavors from India.