Recipes

Vadouvan Chicken Curry

Serves 4

| Prep Time: 10 mins

| Cook Time: 25 mins

| Total Time: 35 mins

You may need: Vadouvan Indo-French Curry

Discover The Recipe

Whether you are new to Indian Cuisine or you're lucky enough to enjoy it often, now you can recreate a mild curry bowl in your own kitchen. Our Vadouvan Chicken Curry recipe results in a silky sauce that coats every bite of tender chicken with layers of flavor that you expect from the best curry blends. This recipe uses our exotic Indo-French Vadouvan spice, a French derivative of the classic Indian masala spice blend. Culinary historians believe Vadouvan was developed in the city of Puducherry in Southeastern India, which was colonized by France around 1674 by French trained cooks.  

Our blend pairs classic French aromatics shallots, onion, and garlic with authentic curry spices of fenugreek, turmeric, cumin, nutmeg, cardamom, cloves, fennel seed, mustard seed, curry leaves, and cayenne pepper. Served over rice, this mild curry is truly a belly-warming, satisfying dish.  Use Vadouvan with everything from roasted vegetables to curries to meat-based dishes. 

Ingredients

  • Vadouvan Chicken Curry:

  • 2 Tbsp butter

  • 1 medium onion, chopped

  • 6 cloves garlic, diced

  • 2 Tbsp Piquant Post Vadouvan-Indo French Curry

  • 1 Tbsp tomato paste

  • 2.5 cups water or broth

  • 1 tsp salt

  • 2 lbs chicken breast or thighs, chopped into bite sized pieces

  • ½ cup heavy cream (optional)

  • ½ cup fresh cilantro leaves, plus more for garnish,  (optional)

  • For the rice:

  • 2 cups jasmine rice

  • 3 cups water

  • ¾ tsp salt

Notes

If you desire a more caramelized flavor on the meat, quickly sear the chicken before step 1. Set aside, and follow the recipe for adding the meat back in at step 2. If using a leaner cut of meat, watch the meat closely so it doesn’t overcook.

To enhance the aroma and flavor of Vadouvan, we temper it, or cook in oil over high heat for a minute. This unlocks the spices and adds depth to the dish.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large pot, heat butter over medium high heat. Add onions and stir fry 3-4 minutes. Add garlic and Piquant Post Vadouvan-Indo French Curry, stir fry for 1 minute, until fragrant. Add tomato paste, salt and water. Bring to a boil. 

Once boiling, add chicken pieces and lower heat. Simmer for 20-25 minutes, until chicken is cooked through. (10-12 minutes for breast)

Meanwhile, in a medium pot, add rice, water and salt. Bring to a boil. Lower heat and simmer for 10 minutes or until rice is cooked to your liking.

When the chicken is cooked, Add heavy cream and cilantro. Stir and simmer for 5 minutes. Serve Vadouvan Chicken Curry with hot rice and fresh cilantro.

Alternatives & Substitutions

  • Use our Vadouvan spice blend in any recipe calling for curry powder. Check out these curry recipe ideas. Substitute Vadouvan for the spices in the recipe.

  • Substitute the chicken for chuck steak or lamb.

  • For a lighter dish, substitute the heavy cream with whole or 2% milk.

  • For vegan/vegetarian, substitute with tofu, coconut oil, and coconut milk. Or try this Instant Pot Jackfruit Curry

  • Try using Vadouvan in our Oven Roasted Cauliflower or Vadouvan Roasted Vegetables recipes.

  • On a cold night, try this Red Lentil Vadouvan Soup or Vadouvan Lamb with Dal.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Vadouvan Chicken Curry

Serves

4

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Piquant Post spice you’ll need: Vadouvan Indo-French Curry

Ingredients

  • Vadouvan Chicken Curry:

  • 2 Tbsp butter

  • 1 medium onion, chopped

  • 6 cloves garlic, diced

  • 2 Tbsp Piquant Post Vadouvan-Indo French Curry

  • 1 Tbsp tomato paste

  • 2.5 cups water or broth

  • 1 tsp salt

  • 2 lbs chicken breast or thighs, chopped into bite sized pieces

  • ½ cup heavy cream (optional)

  • ½ cup fresh cilantro leaves, plus more for garnish,  (optional)

  • For the rice:

  • 2 cups jasmine rice

  • 3 cups water

  • ¾ tsp salt

Instructions

  1. In a large pot, heat butter over medium high heat. Add onions and stir fry 3-4 minutes. Add garlic and Piquant Post Vadouvan-Indo French Curry, stir fry for 1 minute, until fragrant. Add tomato paste, salt and water. Bring to a boil. 

  2. Once boiling, add chicken pieces and lower heat. Simmer for 20-25 minutes, until chicken is cooked through. (10-12 minutes for breast)

  3. Meanwhile, in a medium pot, add rice, water and salt. Bring to a boil. Lower heat and simmer for 10 minutes or until rice is cooked to your liking.

  4. When the chicken is cooked, Add heavy cream and cilantro. Stir and simmer for 5 minutes. Serve Vadouvan Chicken Curry with hot rice and fresh cilantro.

Notes

  • If you desire a more caramelized flavor on the meat, quickly sear the chicken before step 1. Set aside, and follow the recipe for adding the meat back in at step 2. If using a leaner cut of meat, watch the meat closely so it doesn’t overcook.

  • To enhance the aroma and flavor of Vadouvan, we temper it, or cook in oil over high heat for a minute. This unlocks the spices and adds depth to the dish.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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