Rani Vindaloo Curry Cooking Spice Paste, Hot! 10.5oz (300g) Glass Jar ~ No Colors | All Natural | NON-GMO | Vegan | Gluten Free | Indian Origin

My son turned me on to indian food in the last year or so, and for Christmas I got him seasonings and sauces to make some at home. One thing I found I loved was Vindaloo Chicken. Of the sauces and pastes we got him for the holidays, this one stood head and shoulders above the rest. It's spicy, but not overwhelming so, thick, salty, and meaty. To me Vindaloo gives off the flavor profile of a thick chili, with enough of a difference to excite your flavor receptors! I've now used it to make actual chili, flavor noodles, and also added it to the meat for nachos. I now rave about it to all my friends who have never tried it. If you like chili, you will LOVE Vindaloo!

Incredible flavor and heat

good but not hot

I know that this may offend may Indian amazonians, but since no reference material is provided by Rani, had to wing it. Chicken vindaloo.Start by dicing one large red onion or 2 medium to a small dice. Set aside. Cut 2 decent sized yukon gold potatoes, to your preference, but I like 1 inch cubes. Cut approx 2lbs of boneless skinless chicken breasts into bite sized pieces. Drizzle with a non aromatic oil (I used peanut) and add 1.5T of Rani Vindaloo Masala and 2T of Kashmiri chili powder. Add 2T of apple cider vinegar and by hand mix the chicken well until all surfaces are coated. Cover with foil or cling wrap and allow to stand for 30 mins. In a wok or stir fry pan, add a good amount of the same oil. Heat to medium high and add the onions. Sweat the onions with salt until they begin to brown. Add the chicken and fry until most surfaces are seared. It is not necessary to cook thoroughly. Add additional 1/2T Rani Vindaloo masala, 1/2T Kashmiri chili powder and stir fry for about a minute or two. Add about 1 cup of water to deglaze the pan. Once deglazed, take a pinch of Methi leaves (fenugreek leaves) and rub them into the gravy between the fingers. At this point if you want heat, add 1tsp extra hot indian chili powder, or 2 or 3. Add a small dash of ground cardomom and a small dash of ground cloves. Mix well. Add the potatoes and cover and allow to simmer for about 20 minutes. May need +- 5. The chicken is cooked now, so its time to taste. You will most likely have to add salt, a good amount of it, about 2T more cider vinegar and a pinch of sugar. Mix it all in and simmer for about 5 more minutes. Garnish with coriander (cilantro leaves).Not bad.

Can't find it here on the Island stores. I learned recipe from Gormet Mag. This Vindaloo is perfection. Will continue to order.

I really thought this curry paste was going to be so good but boy was I disappointed! It was not worth the 1 star.

Has good flavor--good product

Great blend if fresh flavor to spice up any meal. Great for bland chicken pot pies & so many pre-made meals. Makes a delicious rub for roasting a whole chicken. Superb kitchen meal booster.

Vous cuisinez indien et trouvez que parfois le degré d'épice est insuffisant? Ajoutez un peu de cet épice à la cuisson de votre plat et vos papilles sauteront de joie !

This masala helps in producing a very good BIR vindaloo curry. Would recommend it’s us incurry making.

The spices are fresh, fragrant and very, very effective. The food is excellent. Super fast shipping. Well packed with no damage to any of the seven containers. Very pleased with this purchase. Won't hesitate to re-order these, or order new spices

Very good

i mix a tspoon of this masala with regular shake n bake package, very nice outcome.