| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 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
Instructions
- 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, 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.
- 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.
- Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 724 |
| Total Fat | 40 g |
| Saturated Fat | 12 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 42 g |
| Cholesterol | 160 mg |
| Sodium | 828 mg |
Reviews
Added about 3/8 teaspoon of cayenne pepper to the spice mix. Came out with a decent but not intense heat. Not sure if it was intended that the marinade for the chicken be included with the chicken when it’s added to the sauce but I included it – the acid from the lime juice was a great hit of acid in the sauce. Overall, just excellent.
Prep time is grossly underestimated if you count time cutting the chicken, chopping garlic, chiles and onion, as well as the time required to find all of the spices in your kitchen and then put them away. Definitely serve with rice (we had naan but I would have preferred to pour some sauce on rice).
Great recipe. Have made about 6 times so far, refining as I go. I found pork to be a good choice of meat, especially if you can get the loin that has a good white/dark meat portion. Last time I made, I precooked the pork to get a good sear on it rather than allowing to poach and thought it had better flavor. Will be trying again tomorrow using both chicken and pork, searing both before adding. Have been using the Maharajah curry blend (somewhat generously) from Penzey’s rather than making from scratch, but all depends on your taste. If the spices are not right for you, just experiment with others.
Great flavor! I added chicken stock because I purchased chicken thighs and not a whole chicken. I reduced the sauce a bit (I added TOO much stock). I loved the slight spiciness of it.
This is a keeper. With more than 3 tablespoons of spices in this recipe, there was plenty of flavor. To those who want more kick add salt or hot sauce. I’ve made this a couple of times and I now have the spice mixture premade in my spice cabinet. Thank you Rachael. You did it again.
Vindaloo? Seriously. Tastes like chili.
Not Indian food. It had flavor, but not enough. I was hoping for something with a kick. This did not kick at all.
Excellent. Indian food is my favorite and this was easy and delicious.