SERVES 4
Vadouvan is the French version of the Indian curry powder. Its origin can be traced to the erstwhile French colony of Pondicherry in India. The French colonized Pondicherry from the middle of the 17th century to the middle of the 20th century. The chefs there created the vadouvan curry powder to suite the French taste buds. It is very flavorful and yet very subtle, lacking the heat of most of the traditional Indian curry powders. It is very versatile and can be used to cook a variety of vegetable and meat curries. It can also be used as a mild dry spice rub for baking fish, poultry and meats.
For marinating the chicken
1.5 lb chicken bone-in cut into 2-inch pieces. You can also use cubed boneless skinless chicken breasts
1 tbsp ginger-garlic paste
1 tsp red chilli powder. Use a mild chilli powder
½ tsp turmeric powder
1 tsp salt
For making the curry
3 tbsp Vadouvan curry powder. Recipe on my website soon
2 tbsp coconut oil
2 small red onions, finely chopped
12 curry leaves
2 green chillies, slit
3 cloves of garlic, sliced
1 large tomato, finely chopped
1 medium potato, peeled and chopped into 1-inch pieces
1 14 oz can of regular coconut milk
1 tbsp lime or lemon juice
Few sprigs of cilantro for garnish
1 In a bowl, add the ginger-garlic paste, red chilli powder, turmeric and salt to the chicken and mix well. Let the chicken marinate in the refrigerator for at least 1 hour.
2 Heat the coconut oil in a large pan over medium high heat. Add the curry leaves, garlic and green chillies and sauté for a few seconds. Add the onions and sauté until softened and turn translucent, about 8 minutes. Add the curry powder and salt and stir mix well, about 1 minute.
3 Add the tomatoes and mix well. Cook stirring frequently till the oil separates, about 6 minutes.
4 Add chicken and mix well such that the chicken is coated with the spice mixture. Turn the heat to medium and cook the chicken for about 5 minutes, stirring occasionally. Add the potatoes and mix well such that the potatoes are also coated by the spice mixture. Let it cook for another 5 minutes.
5 Add the coconut milk, stir once and bring to simmer. Cover the pan and turn the heat the low. Cook till the chicken and potatoes are fully cooked, about 12-15 minutes. Stir in the lime or lemon juice.
Garnish with sprigs of cilantro leaves prior to serving. Serve with plain or saffron basmati rice.
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