Vindaloo for Chicken or Lamb
- Hot Curry Spice Blend:
- 1 rounded tablespoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons hot paprika
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1 whole chicken, cut up into thighs, legs, wings and 2 pieces of breast, skin removed except for the wings
- 2 to 3 large cloves garlic, finely chopped
- Juice of 2 limes
- Salt and freshly ground pepper
- 2 tablespoons vegetable or peanut oil
- 4 large cloves garlic, finely chopped
- 2 fresh bay leaves
- 1 Fresno or other moderate-heat red chile pepper, seeded and finely chopped
- One 2-inch piece fresh ginger, peeled and grated or minced
- 1 onion, chopped
- 1 can petite diced tomatoes
- 1 1/2 cups jasmine rice
- Naan bread and melted butter, for brushing
- Chopped toasted peanuts or almonds
- Chopped fresh mint
- Chopped fresh cilantro
- Lime wedges
For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay