I am so pleased to share with you the next recipe in my series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.
Monica’s Indian Express: Chicken Vadouvan Curry
Last year, this time, I was in Paris. Ah! The wonderful memories of that time will last me a lifetime.
I purchased this lovely Indian spice mix, Vadouvan, that the French have created. The little bit of history that I know tells me that the French were in India for while (in the south) and perhaps that explains their creation of this mix which seems to reflect souther Indian flavors. There are many different types available and you will have to experiment with which one you love the most. I used the spice mix to create a curry. I tried to play up the flavors in the mix by using onions, shallots and curry leaves. Do you like my style of TV dinner? I served the curry with steamed broccoli and some fresh rolls.
Here is one, and another, and another .
I used this one:
To make the dish:
3 tablespoons vegetable oil
1 tablespoon vadouvan masala (this will vary depending upon the strength of your mix)
2 garlic cloves, peeled and minced
10 curry leaves
1 medium red onion, peeled and thinly sliced
1 pound chicken pieces
1 cup broth
Salt to taste
Heat the vegetable oil in a medium pan. Add the vadouvan masala, the garlic cloves and curry leaves. Saute for 30 seconds or until aromatic.
Add the onions and cook for about 7-8 minutes or until the onions are soft and change color to a lovely golden brown.
Add the chicken and season with salt. Cook for about two to three minutes on each side.
Now add a cup of broth. Bring to a boil. Reduce heat to low. Cover and cook until the chicken is fully cooked (about ten minutes or so).
You can serve it as is or you can add a cup of coconut milk and simmer for a few minutes and then serve.
(I received this note after this story came out:
I came across your page on Monica’s Indian Express: Chicken Vadouvan Curry – Monica Bhide | Indian Recipes, Cuisine, Cooking with Spices.
We just finished a page on the history of Vollrath, the company, the
family, and the Vollrath historian even gave us some historical pictures
that don’t exist anywhere else on the internet.
I really hope you like the page. We are excited about it.
We really want people to understand this important family in the history
of food service.
Would you mind linking from your site over to this page, so your visitors
can find it?
Would you mind writing me back and letting me know if you are cool
with putting the link in, or if you have any questions, or just to say Hi!
Thank you so much!
I have some vadouvan from Savory Spice Shop, and can’t wait to use some for this quick dish. Great to learn a bit about how this spice mix came to be.
Don’t think I have heard of Vadouvan spice mix before, but one of the Top Chef contestant’s made a vadouvan fried chicken and I was wondering what that was! Curious as to what the spices are.
There’s a wonderful tea and spice shop in Montmartre …. I bring home little bags of various Indian spices and blends … wish I knew the name of it! I know where to find it, though 🙂