Vindaloo Curry Powder


Turmeric, Cinnamon, Cloves, Cardamom, Chillies, Coriander, Garlic, Dry Onion, Cumin, Pepper, Mustard, Nutmeg, Salt



CHICKEN VINDALOO                                                                                                                             Servings : 4


Chicken curry cut – 1 Kg, My Choice Vindaloo Curry Powder – 3 tbsp, Cumin Seeds – 1 tsp, Mustard Seeds – 1 tsp, Vinegar – 1 tsp, Tamarind paste – 1 ½ tbsp, Ginger Garlic paste – 2 tsp, Onions chopped – 2 cups, Fresh Tomato puree – 1 cup, My Choice Turmeric Powder – 1 tsp, Oil – 4 tbsp, Sugar – 1 tsp, Salt to taste


Heat oil in a pan, add cumin and mustard, add chopped onion and fry till golden brown.  Add the chicken and fry on high flame for 3-4 minutes.  Add tomato puree, My Choice Vindaloo Curry Powder, salt, My Choice Turmeric Powder and 1 cup of water.  Cover and cook for 45-50 minutes on a slow flame.  Add water if required.  Add sugar, vinegar, tamarind paste and cook for 2 minutes.  Serve hot with Steamed Rice or Chappathi.


Additional information

Packing Size

100 Gms