Very Nice Vindaloo

Chefs favourite curry!

I found using a paste is easy and finding the right one makes it just as nice as making it from scratch.

Slow cooking is the secret to this successful dish.

If you have left overs don’t worry, I often make up portions and freeze it, then heat it up for a quick meal.

RECIPE

Makes 2-4 Serves

Preparation & Cooking Time: Roughly 6 hours

INGREDIENTS

500 Grams Chuck Beef (Chicken or Pork is ok) Large Dices

400 Grams - 2 Large Tomatoes, Halved then Cut into 5 Pieces Each Half

250 grams - 2 Medium Onion Thickly Sliced

15 grams - 3 Cloves Garlic Roughly Sliced

2 Fresh Cayenne Chilli (Hot Pepper) Roughly Sliced Thin

1/3 Jar Vindaloo Paste and 1 Vindaloo Sachet (Depending on the Brand)

2 Cups Water

1 Cup Beef Stock or Chefs Master Stock. Recipe Here:

Thickener

1/2 Cup Water

1 Tablespoon Cornflour (Corn Starch)

DIRECTIONS

These are the brands I use. Alternatively you can add 2/3 a jar or 1 sachet. I like using both of extra flavour.

Chop the tomatoes, onion, garlic cloves, cayenne chilli (Pepper) and beef. Add all the ingredients besides the thickener into a slow cooker and give it a mix. You can leave some chilli (peppers) for garnish. Make the thickener and set it aside.

Cook on high for 5 hours. Add the thickener. Give it a stir and cook on low for an hour. Add more thickener if needed. Serve it with any sides like rice, naan bread or poppadom’s. Enjoy!