Rani Vindaloo Curry Paste

This is the best tasting paste haven't had a good Indian curry since living in the uk was packed 100 % and was delivered in a couple of days well done

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!

Good Stuf

I was pleased with this chili paste. It made a really nice vinderloo for my son.

Great taste, just a little sprinkle of it is enough

Very upset with the sauce it has absolutely no heat

My go to for all my Indian dishes

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.