Curry Powder Hot 70g Spice Blend

 Spicy Curry Powder Hot Vindaloo (Goan-Style)

(Serves 4–6 | Heat Level: 🌶️🌶️

Ingredients:

For the Marinade & Paste:

• 1.5 lbs (700g) chicken thighs, pork, or lamb (cut into chunks)

• 3 tbsp hot curry powder (or 2 tbsp Kashmiri chili powder + 1 tbsp cayenne for extra heat)

• 6–8 dried Kashmiri chilies (soaked in hot water)

• 1 tbsp cumin seeds

• 1 tbsp black peppercorns

• 1 tbsp mustard seeds

• 8 garlic cloves

• 2-inch ginger, chopped

• ½ cup white vinegar (or apple cider vinegar)

• 1 tsp turmeric

• 1 tsp salt

For the Curry:

• 3 tbsp vegetable oil or ghee

• 2 large onions, finely sliced

• 1 tbsp brown sugar (balances heat)

• 1 (14 oz) can tomatoes, crushed

• 1 cup water or chicken stock

• 1 tbsp tamarind paste (or lime juice for tang)

• Fresh cilantro, chopped (garnish)

 Instructions:

1. Marinate the Meat (Key Step!)

• Blend soaked chilies, cumin, peppercorns, mustard seeds, garlic, ginger, vinegar, turmeric, salt, and hot curry powder into a paste.

• Coat the meat in this paste and marinate at least 2 hours (overnight for best flavor).

2. Cook the Curry:

• Heat oil in a pot, then fry onions until deep golden brown (~10 mins).

• Add marinated meat (with all the paste) and sear for 5 mins.

• Stir in sugar, tomatoes, and water/stock. Simmer 40–50 mins (until meat is tender).

• Finish with tamarind paste (adjust salt/vinegar if needed).

3. Serve:

• Garnish with cilantro and serve with steamed rice, naan, or crusty bread (to soak up the sauce!).

Why Choose SpicenEasy Curry Powder Hot?

Heat with flavour — not chilli alone
Chilli delivers the fire, while coriander, cumin, turmeric and other spices create the aromatic depth underneath it.

Multiple curry spices in one blend
No need to reach for several separate spice jars every time you want to make a curry.

Easy to adjust to your taste
Start with a smaller amount for a warming kick or add more when you want a genuinely hot curry.

Much more than a curry ingredient
Use it in marinades, soups, stews, rice, roast vegetables and even savoury snacks.

A pantry staple for people who like their food hot
One blend gives you a quick way to add both spice and flavour to everyday cooking.

What Does Hot Curry Powder Taste Like?

Curry Powder Hot is bold, warming, earthy and distinctly spicy.

Chilli provides the heat, while cumin contributes warmth and earthiness, coriander adds aromatic depth and turmeric brings its characteristic earthy flavour and golden colour.

The result is a curry powder designed to provide real chilli heat without losing the flavour of the spices beneath it.

How to Use Curry Powder Hot

Hot Chicken Curry

Cook onion, ginger and garlic, then add Hot Curry Powder and briefly fry before adding chicken, tomatoes and your preferred liquid.

Simmer until the chicken is tender and the flavours have developed.

Lamb or Beef Curry

Use it as the spice base for slow-cooked lamb or beef curries where its bold flavour can stand up to richer meats.

Vegetable Curry

Add to cauliflower, potato, chickpeas, lentils or mixed vegetables for an easy hot vegetable curry.

Spicy Marinades

Mix with yoghurt or oil, garlic, lemon juice and salt for a fiery marinade for chicken, lamb, fish, paneer or vegetables.

Soups & Stews

Add a teaspoon or two to lentil, pumpkin, tomato or vegetable soups for extra warmth and depth.

Spiced Rice

Stir a small amount into rice while cooking to create an aromatic, spicy side dish.

An Easier Way to Make a Hot Curry

Building a hot curry from individual spices can involve chilli, coriander, cumin, turmeric and several other ingredients, all measured separately.

Curry Powder Hot gives you those flavours in one ready-balanced blend.

That doesn't mean every curry has to taste the same.

Use the blend as your starting point, then add your own onion, garlic, ginger, tomato, coconut milk, yoghurt, herbs or other fresh ingredients depending on the curry you're making.

One blend. Multiple spices. Heat you control.

You still build the dish.
You still choose the ingredients.
We've simply made the spice base easier.

Try It This Way

For an easy hot chicken curry, gently cook onion, ginger and garlic in oil until softened.

Add Curry Powder Hot and cook briefly to release the aroma of the spices.

Add chicken and tomatoes, then a little water, stock or coconut milk depending on the style of curry you want.

Simmer until cooked through and taste before adding any additional spice.

Start with less and add more if needed — it's much easier to increase the heat than reduce it.

Beyond Curry

Once you've opened the pack, try it in:

• Spicy chicken marinades
• Lamb or beef rubs
• Roasted potatoes
• Roasted cauliflower
• Lentil dishes
• Spiced chickpeas
• Soups and stews
• Savoury rice
• Spiced nuts
• Popcorn
• Yoghurt dips
• Indian-inspired tray bakes

Think of it as more than just curry powder — it's an easy way to add both heat and aromatic spice wherever a dish needs more punch.

Storage

Store in an airtight container in a cool, dark and dry place to help protect its heat, aroma and flavour.

Why This Recipe Rocks:

✅ Explosive heat (adjustable—reduce chilies if needed).
✅ Deep, tangy flavor from vinegar & tamarind.
✅ Works with any protein (chicken, pork, shrimp, or even jackfruit for vegan).

Want it even hotter? Add 1 tsp of ghost pepper powder or extra fresh chilies!