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  • Writer's pictureChef Punita

Vadouvan Chicken Curry


Vadouvan Chicken Curry

New discoveries…


When you take a step back and really think about the origins of foods, people, culture... you will be surprised with what you can discover. When we travel, we like to try foods native to those regions... it allows us to truly understand how the culture and people have evolved.


One surprising discovery was Vadouvan Curry from our travels to France this summer. A blend of east meets west originated in the Puducherry region of India, ruled by the French colonial empire from 1673 to 1962. French chefs in this region used Tamil spice blend, vadagam as their primary influence for vadouvan. This remains a popular curry in France and Belgium even today. The classic preparation involves making a concentrated paste with the Vadouvan spice (curry powder) with browned onions and shallots which is then sundried. The toasted notes add depth and the flavors are richer and more savory than other curries. This paste is used as a base for sauces and soups or as a rub on fish and poultry.


Here is Modern Masala’s simplified recipe for you to enjoy. Serves 6.


Ingredients:

2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)

2 large size onion (finely chopped)

3 shallots (finely chopped)

2 tablespoon garlic minced

3 medium size tomato (finely chopped)

1 tablespoon tomato paste

3 bay leaves (optional)

Salt ½ tsp (or to taste)

1 teaspoon brown sugar (optional)

4 tablespoons oil vegetable

½ lime (juice)

2 tablespoons Red Wine Vinegar (optional)

¼ cup cilantro (chopped, for garnish)

1 cup water


Directions:

  1. Add the oil in to a large saucepan and heat the oil over medium heat. Add onion, shallots, bay leaves to the heated oil and cook until golden-brown and softened.

  2. Add Modern Masala’s Curry Powder and garlic. Cook for a few minutes until you start to smell the spices.

  3. Add the chicken, Modern Masala’s Spice it Up, salt, tomatoes, brown sugar, tomato paste and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.

  4. Add water, red wine vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.

  5. Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!

  6. If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.

  7. Turn off the heat and let the chicken cool down slightly. Garnish with lime juice and cilantro, serve with rice or roti.


Helpful Notes:

  • For salt, I use Himalayan Pink Salt in all my cooking.

  • If you want a less spicy curry, you can reduce Modern Masala’s Spice it Up to taste. If you like an extra spicy curry, add fresh chopped chili such as serrano or jalapeno.

  • If you want the curry to have a thicker gravy, you can reduce the amount of liquid by half.

  • The sugar is added to balance out the spices, and bring out the saltiness of the curry. You can leave it out if you prefer.

Enjoy!

Chef Punita

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