Name: Vindaloo for Chicken or Lamb
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Indian
Ingredients: For the 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; For the 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; For the Vindaloo; 2 tablespoons vegetable or peanut oil; 4 large cloves garlic, finely chopped; 2 fresh bay leaves; 1 chilli, seeded and finely chopped; One 2-inch piece fresh ginger, peeled and grated or minced; 1 onion, chopped; Salt; 1 can chopped tomatoes; For the Serving; 1 1/2 cups jasmine rice; Naan and melted butter, for brushing; Chopped toasted peanuts or almonds; Chopped fresh mint; Chopped fresh coriander; Lime wedges