Vindaloo for Chicken or Lamb (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
2 tablespoons vegetable or peanut oil |
4 large cloves garlic, finely chopped |
2 fresh bay leaves |
1 fresno or other moderate-heat red chile pepper, seeded and finely chopped |
one 2-inch piece fresh ginger, peeled and grated or minced |
1 onion, chopped |
salt |
1 can petite diced tomatoes |
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:
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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