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
- 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
- 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
- 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
Description
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Rachael Ray
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