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When some people have a curry they are not satisfied unless they have had something that is really extravagantly hot. This recipe is designed for those people with a strong constitution, ready for a spicy food. For those less adept at eating this sort of food, I have included some tips on the best way to consume this type of Indian food at the end of the article.

You will need


One large pan to cook the curry
One large pan to cook the rice

Ingredients (serves 4)

3 tablespoons of flavourless oil
1 pound of cubed chicken breast
1/2 300g jar of Vindaloo curry paste
2 medium onions
1 small tin chopped tomatoes
8 small thin green chilis
1 tablespoon dried birds eye chilis (ground)
2 teaspoons Tabasco sauce
2 teaspoons hot chili powder
300g Long grain rice, rinsed at least 4 times.

1. Finely chop the onions, and fry gently in the oil for 5-6 minutes.
2. Add the cubed chicken breast, increase the heat, and cook until brown.
3. Next add the vindaloo curry paste and cook for 1 minute on a medium heat.
4. Add 1/2 pint water and the chopped tomatoes. Stir ad bring to a boil.
5. When the curry is boiling, add all the other ingredients except for the rice.
6. Reduce the heat, cover and simmer for 3 hours stirring every 20 minutes.
7. In the final stages of curry cooking, cook the rice according to packet instructions. Serve the curry with the rice.

Although this curry is probably considerably hotter than any you would buy from an Indian restaurant, it is not inedible, and a great amount of satisfaction can be taken from conquering this spicy food. From my own personal experience of eating very hot Indian food, this is how I advise eating the above seriously hot curry.

Eat the meat first. Do not cut it, and chew no more than five times. Next combine the rice thoroughly with the sauce. Drink 1/2 pint of either milk or orange juice before imbibing the sauce/rice mixture. Have more milk and fruit juice at hand for the final stage of eating the sauce/rice mixture. I do not advise drinking lager with a curry of this strength. You could cheat a little by eating the curry with a cooling cucumber and mint raita!