About this recipe: A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.
I've made this and although it's quite tasty it definitely is NOT a vindaloo. So if you're after a hot curry, this recipe as it stands doesn't deliver! - 22 Jan 2010
I want to make this for a party we are having in a few weeks so I did a trial run. I left out the mustard seed and fenugreek seeds (but I'll try and find them and use them next time). Spice level was pretty good but I think I'll experiment somemore. Blending everything made it a smooth consistency. - 09 Sep 2008
Debate on the oil, 2 tablespoons for the onions, 5 for the chicken use at least 5 cloves of garlic and add 6 or more finger chillies to the garlic/ ginger blend, otherwise a great curry...... - 04 Apr 2013