Chicken Vindaloo

Ingredients:

Chicken:

• 1 whole chicken, cut into thighs, legs, wings, and 2 breast pieces with skin removed, excluding wings
• 2 - 3 large cloves of garlic, finely chopped
• Juice of 2 limes

Vindaloo:

• 2 tablespoons of vegetable oil
• 4 large cloves garlic, finely chopped
• 2 fresh bay leaves
• 1 red chili pepper, seeded and finely chopped
• 4 cm piece of fresh ginger, peeled and grated
• 1 onion, chopped
• Salt
• 1 can small diced tomatoes in their own juice

Curry spice mix:

• 1 heaping tbsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp hot paprika
• 1 teaspoon mustard powder
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Mix all ingredients

Innings:

• 1.5 cups Jasmine rice
• Naan flatbreads and ghee
• Crushed roasted peanuts or almonds
• Chopped fresh mint, cilantro
• Lime wedges
• Mango chutney

Preparation:

1. Place the chicken (excluding the wings) on a suitable serving dish and rub with half the spice mixture, garlic, lime juice, and a little salt and pepper. Cover to prevent drying and let marinate for 1 hour.
2. Place the chicken wings in a small saucepan, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer for 30 minutes. Reserve 1 cup of the broth for the sauce.
3. Heat vegetable oil in a large heavy skillet. Add the garlic, bay leaf, chili pepper, ginger, onion, and remaining curry spice mix. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes.
   
   Add the tomatoes and 1 cup of broth and bring to a boil. Add the chicken pieces and cover with a lid or foil, leaving a gap for steam to escape. Reduce the heat and simmer the chicken in the sauce, without bringing it to a boil, for about 30 minutes.
4. For serving: Meanwhile, prepare the rice according to package instructions. Heat the naan in a frying pan with a little water, then brush the hot naan onto the rice. melted butter.
   
   Serve the vindaloo over hot rice with naan breads. And with mango chutney as a supplement.