Vindaloo (Pork Curry)

Vindaloo is a delicious spicy curry from Indonesia and is usually made with pork. While traditionally made with pork butt, you can certainly make this with chicken of beef if you prefer. It's ideal for meal prep and gets even better after a day in the fridge!

Course Main

Cuisine Indonesian

Keyword pork

Prep Time 20

Cook Time 2

Total Time 2 20

Servings people

Calories 551

Author Simone

Ingredients

1 kilo pork shoulder or pork chops cut into chunks, or chicken thighs (do not use chicken breast, it will dry out)

Curry Paste

1 piece fresh ginger about 7 cm sliced
1 bulb garlic yes, the entire bulb, not just one clove!, all cloves peeled
4 onions roughly chopped
3 red chili peppers roughly chopped – leave the seeds in if you like it spicy, remove them if you prefer it milder

Spices

2 tbsp ground coriander
1.5 tbsp ground cumin
1 tbsp smoked paprika powder
3 tsp cayenne pepper
2 tsp garam masala
2 tbsp fenugreek

Other

2 cubes chicken stock
800 grams diced tomatoes 2 cans
75 grams coconut cream block santen
150 ml apple cider vinegar
Olive oil for frying

Instructions

Blend the ginger, garlic, onions, and chili peppers into a paste using a blender or immersion blender. Add a little olive oil if needed to make it smooth.
In a large Dutch oven or heavy-bottomed pot, heat olive oil and sear the meat until browned on all sides. If you have a lot of meat, do this in batches.
Add the curry paste to the pan with the meat and stir until fragrant. Stir in the coriander, cumin, smoked paprika, cayenne, and garam masala. Cook briefly to release the flavors.
Stir in the diced tomatoes, fenugreek, and bouillon cubes. Mix well.
Pour in the apple cider vinegar, stir well, and bring to a boil. Lower the heat, cover with a lid, and let simmer gently for about 1.5 to 2 hours until the meat is tender.
Add the coconut cream block (santen) at the end and let it melt into the curry to thicken and balance the flavors.

Notes

You can make the vindaloo both in a slow cooker or in a Dutch oven
- Slow cooker: add all the ingredients to the slow cooker and stir through. Turn on low and let it simmer for around 7-8 hours. Check if the meat is tender and serve with rice.
- Dutch oven: Follow the instructions above
Freezing: You can freeze this dish easily in an airtight container or freezer bag. Will keep in the freezer for 3 months
Kept in the fridge for 2-3 days.

Nutrition