Vadouvan Chicken Curry with Smoked Basmati Rice

Vadouvan Chicken Curry with Smoked Basmati Rice

Today, we’re diving into a delightful fusion of French and Indian cuisine with a recipe for Vadouvan Chicken Curry served over smoked Basmati rice. This dish blends the unique flavors of Vadouvan—a French derivative of a masala curry powder—with creamy coconut milk and vibrant vegetables. Here’s how to bring this aromatic and tantalizing dish to your table.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped (about 1 1/4 cups)
• 3 tablespoons Vadouvan curry powder
• 1/2 teaspoon kosher salt
• 1 large tomato, cored and coarsely chopped
• 6 ounces fresh okra, stems removed and thickly sliced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 14oz. can full-fat coconut milk
• 1 tablespoon lime juice
• 1 1/2 cups smoked Basmati rice, cooked according to package instructions
• Fresh cilantro, for garnish

Directions:

1. Prepare the Rice: Start by cooking the smoked Basmati rice according to the package instructions. For the best results, aim to have the rice ready around the same time as the curry. Once cooked, keep it covered and let it sit for 10 minutes before fluffing with a fork.
2. Cook the Onion: In a large non-stick skillet, heat the coconut oil over medium-high heat. Add the chopped onion and sauté until it softens and begins to color, about 8 to 10 minutes.
3. Add Spices and Vegetables: Stir in the Vadouvan curry powder and kosher salt, coating the onion evenly. After about a minute, when the mixture is fragrant, add the chopped tomato and sliced okra. Cook for another 5 to 7 minutes, allowing the tomatoes to break down and the okra to soften.
4. Cook the Chicken: Add the chicken pieces to the skillet, stirring and flipping them until they turn opaque, roughly 10 minutes. Ensure the chicken is nearly cooked through before proceeding to the next step.
5. Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 10 to 15 minutes until the curry becomes thick and velvety, and the chicken is thoroughly cooked. Finish by stirring in the lime juice, and adjust the seasoning with additional salt or lime juice if needed.
6. Serve: Spoon the hot smoked Basmati rice into bowls and ladle the curry over the top. Garnish with fresh cilantro to add a touch of freshness and color.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 550 kcal per serving
• Servings: 4

This Vadouvan Chicken Curry with Smoked Basmati Rice is not only a feast for the taste buds but also a visually appealing meal that’s perfect for any day of the week. The exotic flavors of Vadouvan curry blend beautifully with the creamy texture of coconut milk, making this dish a must-try for curry lovers. Enjoy the aromatic journey!

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