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
2-3 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
Directions
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.