Chimans Beef Vindaloo Spice Blend


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Chimans Beef Vindaloo Spice Blend will not burn your mouth, and maybe controversially mild but it has plenty of flavour.

How to make Chimans Beef Vindaloo Spice Blend in a thermal cooker – Medium Hot.

This can be cooked in a Thermal Cooker  if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.


Chimans Beef Vindaloo Authentic Spice Blend

  • Chimans Beef Vindaloo Spice Blend
  • 1kg stewing steak, cut into 3 cm cubes
  • 4 tbsps cooking oil
  • 2 medium onions, coarsely chopped
  • 4 cloves garlic, crushed
  • 2-3 medium potatoes, cut into 3 cm cubes
  • 500ml warm water
  • 75ml white wine vinegar
  • fresh coriander to garnish



  1. Mix spices and vinegar to a thick paste.
  2. Add beef and coat well with the paste. Cover and marinade for at least 4 hours.
  3. Add the oil to the inner pot and stir fry the beef in batches until it colours.
  4. Remove from heat and set aside.
  5. Turn the heat to low and fry garlic for 30 seconds
  6. Add onions, turn the heat up to medium and fry until golden brown.
  7. Pour in the water and bring to the boil.
  8. Add beef, marinade and potatoes. Bring back to the boil.
  9. Turn down the heat and simmer for 5 minutes.
  10. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  11. Cook without power for a minimum of 2 hours. Increase this minimum if you are using a cheap cut of beef.
  12. Serve garnished with fresh coriander.

IF YOU WANT IT HOTTER: Chimans Beef Vindaloo Spice Blend is the traditional, milder recipe. If you like it hot, add chopped fresh red chillies.



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Coriander, Sea Salt. Chilli, Mustard Seeds, Cumin, Turmeric, Paprika, Fenugreek, Ginger



Chiman's Spices, Chiman's Meat Spice Blends, Chiman's Medium Curries

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