Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo

Total Time
1hr 23mins
Prep 8 mins
Cook 1 hr 15 mins

Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.

Ingredients Nutrition


  1. Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
  2. Heat oil in medium to large pot and add onions. Stir until onions are soft.
  3. Add vindaloo mix to pot and cook for 1 to 2 minutes.
  4. Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
  5. Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.


Most Helpful

This was very good, and really easy to make. I made a half recipe, but based on the other reviews, I doubled the liquid, and it came out beautifully. I also cooked it in a small cast iron dutch oven (instead of a skillet), which may have helped with the liquid not evaporating so fast. We enjoyed this over steamed rice, and since it was a bit on the spicy side, I topped my serving with a bit of sour cream (yogurt would have been better, but I didn't have any). Thanks for a lovely recipe, which I will definitely make again!

IngridH December 02, 2009

ABSOLUTELY LOVED the taste, true! Used hot cayenne pepper in place of chili powder too! I LOVE vindaloo hot and spciy as can be! Then again, might be me! Used 400 g lamb backstrap today! When I covered and put on low after about 20 minutes checked on it and had started to stick so I added about 1/2 cup water and so far so good and has not taken away from the TERRIFIC taste. If you can let me know what I did wrong and yes it stayed on low the entire time in a non stick Jamie Oliver pan covered. Thanks!

mickeydownunder May 12, 2009

Way too little sauce, if you leave it simmering for 1 1/4 hours it will be burnt to a cinder - author please correct this recipe!!

David.Neubeck January 10, 2009

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