In my cookbooks, I demonstrate how to make curries just like they do at the best curry houses. In this recipe, you will learn how to cook curry house-style chicken vindaloo in one pan without having to first prepare a base sauce. It's so easy!

A curry house-style vindaloo with its smooth and spicy sauce is to die for!

The flavour is amazing, and you can make it as spicy or as mild as you like. It's not all about the heat!

Here’s some vindaloo trivia for you: authentic vindaloo curry originates from Portuguese-controlled Goa in the 15th century, where the dish was – and still usually is – served with pork meat.

The name vindaloo was most likely a mispronunciation of the similar Portuguese dish 'carne de vinho e albos' or 'meat with wine and garlic.'

The Goan cooks called their new and much-loved vinho e albos ‘vindaloo,’ and the name stuck. Notice the ‘aloo’ at the end of ‘vindaloo.’

Many UK Indian restaurant chefs add potatoes to their vindaloo curries. ‘Aloo’ means ‘potato’ in Hindi and Urdu so a lot of the original self-taught Pakistani and Bangladeshi immigrant chefs mistakenly added potatoes to this fiery curry and it stuck.

Curry house-style vindaloo is really just a vindaloo in name only. That said, it's so good!