How To Make CHICKEN VINDALOO Restaurant Style - Als Kitchen

This Curry is quick to make, largely comprised of a spicy gravy with Chicken or Lamb. Not for the faint hearted as this curry provides quite a kick!! \r
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The name vindaloo is derived from the Portuguese dish carne de vinha dalhos, The Anglo-Indian version of a vindaloo is hot but also has a sharpness provided by the Vin Vinegar. Great with a Beer and some Peshwari (Coconut) Naan Bread.\r
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