Vindaloo for Chicken or Lamb Recipe

Name: Vindaloo for Chicken or Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Cover and let marinate for 1 hour.
4
Place the chicken wings in a small pot, cover with water and season with salt.
5
Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
6
For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
7
Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend.
8
Season with salt.
9
Cook, stirring frequently, until softened, 7 to 8 minutes.
10
Add the tomatoes and about 1 cup of the wing stock and bring to boil.
11
Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape.
12
Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
13
For serving: Meanwhile, prepare the rice according to the package directions.
14
Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
15
Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

689

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 rounded tablespoon ground turmeric, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons hot paprika, and more.

Yes, Vindaloo for Chicken or Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vindaloo for Chicken or Lamb

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