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Vindaloo Style Chicken Curry

Vindaloo Style Chicken Curry

with Rice and Spinach

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We love good Curry and this deliciously simple, chef-curated Vindaloo Style recipe with Chicken and Rice doesn't disappoint. Time to bust out the pots and pans!

Tags:Extra spicy

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

1 sachet

Cider Vinegar


1 pot(s)

Goan Xacuti Spice

150 grams

Basmati Rice

300 milliliter(s)

Water for the Rice

1 unit(s)


½ unit(s)


1 unit(s)

Red Chilli

1 clove

Garlic Clove

1 pack(s)

Tomato Passata

100 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder

1 sachet

Tomato Puree

1 sachet


1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2630 kJ
Energy (kcal)629 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate82 g
of which sugars18.0 g
Protein40 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pop the chicken into a bowl with the vinegar and half the Goan curry powder. Season with salt and pepper, stir together and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the ginger. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan over medium high heat. Once hot add the chicken and stir fry until golden brown all over, 5-6 mins. Add the onion and cook until soft, a further 3-4 mins. Add the garlic, chilli, ginger and remaining Goan curry powder. TIP: Add less curry powder and chilli if you don't like heat - they are very spicy! Cook, stirring, for 1 minute.


Add the passata, water (see ingredients for amount), chicken stock powder, tomato puree and honey to the pan with the chicken. Season with salt and pepper, bring to a simmer and cook until thick and tomatoey, 7-9 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Add the spinach to the curry a handful at a time until wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Taste and season with salt and pepper if you like.


Fluff up the rice with a fork and divide between bowls. Top with the curry and enjoy!