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Vindaloo for Chicken or Lamb

Vindaloo for Chicken or Lamb


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

  • 2-3 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 Fresno or other moderate-heat red chili pepper, seeded and finely chopped

  • 1 2-inch piece of fresh ginger, peeled and grated or minced

  • 1 onion, chopped

  • Salt

  • 1 can petite diced tomatoes

For 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


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, chili pepper, ginger, onion and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7-8 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.