Recipe courtesy of Rachael Ray
Total:
2 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
1 hr 10 min
Yield:
4 to 6 servings
Level:
Easy

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

Watch how to make this recipe.

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.

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