Garlic is a primary flavour in a the Spyced vindaloo curry kit, giving a wonderful deeply umami flavour to the dish. The inclusion of vinegar will cut through the garlic to give a lovely sour/savoury combination in the Spyced vindaloo curry kit.

Here’s what you’ll need to cook the dish:

700 – 750g skinless, boneless chicken thigh, cubed
OR
2 blocks of paneer or tofu, cubed
6 Tbsp cider vinegar/ red wine vinegar
2 medium onions (approximately 300g), chopped
2 medium tomatoes (approximately 250g), chopped roughly
2 tbsp vegetable oil or ghee
2 tbsp finely chopped or crushed garlic (about 12 – 15 cloves – just trust me!)
1 tsp sugar
4cm piece of ginger, peeled and finely chopped

Optional: 1 medium potato, chopped into 2cm cubes (larger cubes are fine but will take longer to cook).

To serve: Plain white rice and carrot raita (recipe below – there’s something about the subtle sweetness and cooling nature of this raita that works really well with this dish).