For the spice blend: Combine the turmeric, coriander
, cumin, paprika
, dry mustard
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
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.