Vindaloo for Chicken or Lamb

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 2 hr 15 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 1 hr 10 min
Advertisement

Ingredients

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

Chicken:

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

Vindaloo:

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

Salt

1 can petite diced tomatoes

Serving:

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

Directions

  1. For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

StevenHB

Added about 3/8 teaspoon of cayenne pepper to the spice mix. Came out with a decent but not intense heat. Not sure if it was intended that the marinade for the chicken be included with the chicken when it's added to the sauce but I included it - the acid from the lime juice was a great hit of acid in the sauce. Overall, just excellent.<br /><br />Prep time is grossly underestimated if you count time cutting the chicken, chopping garlic, chiles and onion, as well as the time required to find all of the spices in your kitchen and then put them away.  Definitely serve with rice (we had naan but I would have preferred to pour some sauce on rice).<br />

See All Reviews