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

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. Cover and let marinate for 1 hour.
3. 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.
4. 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.
5. 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.
6. Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.