Vindaloo For Chicken Or Lamb

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

Description

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