Vindaloo for Chicken or Lamb

Name: Vindaloo for Chicken or Lamb
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 can petite diced tomatoes; 1 whole chicken, cut up into thighs, legs, wings and 2 pieces of breast, skinless except for the wings; 1 teaspoon dry mustard; 2 fresh bay leaves; 6 servings Chopped fresh cilantro; 1 2-inch piece fresh ginger, peeled and grated or minced; 6 servings Chopped fresh mint; 1 Fresno or other moderate-heat red chile pepper, seeded and finely chopped; 2 large cloves garlic, finely chopped; 4 large cloves garlic, finely chopped; 0 teaspoons ground cardamom; 0 teaspoons ground cinnamon; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 Tbsp ground turmeric; 355 milliliters jasmine rice; 2 Juice of limes; 6 servings Lime wedges; 6 servings Naan bread and melted butter, for brushing; 1 onion, chopped; 2 teaspoons hot paprika; 2 Tbsps vegetable or peanut oil; 6 servings Chopped toasted peanuts or almonds; 6 servings Salt; 6 servings Salt and freshly ground pepper

Vindaloo for Chicken or Lamb takes around 2 hours and 15 minutes from beginning to end. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 804 calories, 38g of protein, and 42g of fat each. This recipe from Foodnetwork requires ground cumin, salt and pepper, jasmine rice, and mint. It works well as a main course. It is a good option if you're following a dairy free diet.

Instructions

Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.

Ingredients you will need

Mustard Powder

Coriander

Cardamom

Cinnamon

Turmeric

Paprika

Cumin

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.

Ingredients you will need

Salt And Pepper

Seasoning Mix

Lime Juice

Whole Chicken

Garlic

Chicken Wings

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.

Ingredients you will need

Chicken Wings

Water

Salt

Equipment you will use

Pot

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Chili Pepper

Seasoning Mix

Bay Leaves

Garlic

Ginger

Onion

Salt

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.

Ingredients you will need

Tomato

Whole Chicken

Sauce

Stock

Equipment you will use

Aluminum Foil

For serving: Meanwhile, prepare the rice according to the package directions.

Ingredients you will need

Rice

Heat the naan on a griddle pan with a splash of water, then brush with melted butter.

Ingredients you will need

Butter

Water

Naan

Equipment you will use

Frying Pan

Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

Ingredients you will need

Naan

Rice

Equipment

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Vindaloo on the menu? Try pairing with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Maximin Grunhauser Abtsberg Riesling Auslese ( half-bottle) with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.