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Vindaloo for Chicken or Lamb

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

Hot Curry Spice Blend:

Chicken:

Vindaloo:

Serving:

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.

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