Vindaloo-Style Hot Curry Paste
Vindaloo has always been a hot dish for me and although this paste has been geared down in true Case For Cooking fashion, there is still plenty enough heat. It's packed with flavour and a true sweet and sour taste that complements any meat or veg (it comes with an easy-to-follow recipe for Chicken Vindaloo). It also goes particularly well with Quorn chunks.
The Cooking Plumber has given this product a heat rating of 3 out of 5
Serves 4 190g
To make a great chicken vindaloo, you'll also need: 2 Tbsp Vegetable oil, 300g Onions, 700g Chicken breast or boneless thighs and 240ml chicken stock.
Ingredients: Onion, tomato puree, ginger, white wine vinegar (sulphites), garlic, vegetable oil, sugar, ground coriander, chilli powder, black mustard seeds, ground cumin, turmeric, fenugreek, star anise, black pepper, cardamom, cinnamon, cloves & acidity regulator: citric acid.
Allergens marked in bold
Made in a kitchen that handles nuts