Vadouvan Curry Chicken is made with a French curry spice blend and coconut milk. The flavor is so unique and intense – it’s absolutely addicting!
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I first had Vadouvan curry powder as part of a Blue Apron recipe that I received. The unique bursts of flavor from the seasonings in the spice blend was completely new to me. I immediately went online to buy a jar of Vadouvan curry powder so that I could start coming up with my own ways to use it.
What is Vadouvan Curry Powder?
So, what exactly is Vadouvan curry powder, and how does it differ from traditional curry powder?
Vadouvan curry powder is a French-Indian curry spice blend. It contains classic curry seasonings such as mustard seeds, fenugreek, cumin, coriander, cardamom, and chili peppers with aromatics such as garlic and shallots. It’s not entirely a powder, like most other curries, but actually contains some whole spices and seeds and visible pieces of the dried shallot and garlic.
Vadouvan curry powder tends to be more mild, and somewhat sweet and smoky as compared to traditional curry powders. Not all Vadouvan blends contain turmeric so the color may vary as well.
Why This Recipe Works
- Vadouvan curry powder gives this chicken curry a more intense flavor profile. It’s surprisingly different that most other curries.
- Like most curries, the flavor develops even more with time making leftovers even more flavorful.
- This recipe is keto, low carb, and gluten free when enjoyed as is or served over cauliflower rice or zoodles.
How to Make Vadouvan Curry Chicken
Prep!
Cut the chicken into bite size pieces and mince the garlic.
Create!
Add the oil to a Dutch oven or a large, deep skillet over medium-high heat.
Stir the Vadouvan curry powder into the oil and cook for 1-2 minutes, until fragrant.
Next, add the red curry paste, garlic, and tomato paste and cook for 1-2 minutes longer.
Season the chicken with salt and pepper and add to the curry mixture, tossing to coat.
Reduce heat to medium and cook until the chicken is no longer pink in the center, about 5-7 minutes.
Add the coconut milk. Continue to cook 5-10 minutes longer or until the sauce reaches your desired level of thickness. I tend to cook mine until it’s a gravy-like consistency. This also intensifies the flavors more.
Present!
Serve this curry over rice, cauliflower rice, noodles or zoodles with a side of vegetables, if desired.
Tips and Techniques For the Best Vadouvan Curry Chicken
- Don’t skip heating the curry powder in the oil. It releases more flavor from all of the seasonings.
- Use full fat unsweetened coconut milk for the best results.
- Store any leftover curry in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you replace the Vadouvan curry powder with regular curry powder? Yes, but the flavor will be slightly different. You may want to consider trying my Coconut Curry Chicken recipe instead.
- Can you freeze chicken curry? Some chicken curry recipes can be frozen. This recipe contains coconut milk which may separate and become grainy after being frozen.
Other Recipes to Try
Love this Vadouvan Curry Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Vadouvan Curry chicken
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Vadouvan curry powder
- 1 teaspoon red curry paste
- 2 cloves garlic * minced
- 1 tablespoon tomato paste
- 1 pound chicken * cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup unsweetened coconut milk
Instructions
- Add the oil to a Dutch oven or a large, deep skillet over medium-high heat.
- Stir the Vadouvan curry powder into the oil and cook for 1-2 minutes, until fragrant.
- Next, add the red curry paste, garlic, and tomato paste and cook for 1-2 minutes longer.
- Season with the chicken with salt and pepper and add to the curry mixture, tossing to coat.
- Reduce heat to medium and cook until the chicken is no longer pink in the center, about 5-7 minutes.
- Add the coconut milk. Continue to cook 5-10 minutes longer or until the sauce reaches your desired level of thickness.
- Serve this curry over rice, cauliflower rice, noodles or zoodles with a side of vegetables, if desired.
Notes
Tips and Techniques For the Best Vadouvan Curry Chicken
- Don’t skip heating the curry powder in the oil. It releases more flavor from all of the seasonings.
- Use full fat unsweetened coconut milk for the best results.
- Store any leftover curry in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you replace the Vadouvan curry powder with regular curry powder? Yes, but the flavor will be slightly different. You may want to consider trying my Coconut Curry Chicken recipe instead.
- Can you freeze chicken curry? Some chicken curry recipes can be frozen. This recipe contains coconut milk which may separate and become grainy after being frozen.
