Spice Kit Ingredients: Dehydrated Onion, Salt, Garlic, Ginger, Coriander, Turmeric, Cumin, Kashmiri Chilli, Paprika, Garam Masala, Mango Powder, Fenugreek, Fennel, Cinnamon, Nutmeg, Cardamom, Mace

ALLERGY ADVICE: Produced on a site that handles milk.

Spices have a shelf life of around 6-12 months if kept in ideal conditions. They can be kept longer than this but will start to lose their pungency. 

STORAGE TIPS

Keep Cool, Dark & Dry: Store in a cool, dark cupboard away from sunlight.

Seal Tight: Ensure the packet is sealed tightly after each use or keep the spices in an airtight container such as a jar.

Avoid Moisture: Keep away from stoves and sinks to prevent humidity.

Use Clean Spoons: Avoid cross-contamination with wet or used spoons.

Chicken Vindaloo Recipe
Serves: 4 | Cooking Time: 30 Minutes | Extra Hot

Ingredients

• 600-800g chicken (thigh or breast) cut into chunks
• 4 tablespoons (60ml) vegetable oil
• 200ml water
• 1 tin (400g) of chopped tomatoes
• Juice from half a lemon
• Handful of chopped coriander (optional)
• East at Home Vindaloo Spice Kit

Instructions

1. Soak Onion Mix: Soak onion mix (sachet 1) in 150ml hot water for 3 mins.
2. Fry Onion Mix: In a wide-based pan heat 4 tbsp oil. Fry soaked onion mix for 3 mins on medium high heat.
3. Add Spices: Lower heat, add spices (sachet 2). Cook for 1 min then add 50ml water, cook on low for 2-3 mins until oil separates.
4. Add Chicken: Turn heat to medium high and add chicken, coat in spices. Cook for 3 mins.
5. Add Tomatoes & Lemon: Stir in tomatoes and lemon juice. Cook for 5 mins on high, then 5-10 mins on medium high stirring occasionally.
6. Finish: Add coriander, stir, rest for 5-10 mins before serving.

Tips:

• For a drier curry, cook a bit longer without the lid.
• For a hotter curry, add some chopped green chillies.