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Vindaloo for Chicken or Lamb

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

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

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, chilli, 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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