Vadouvan chicken curry
Vadouvan is a French spin on Indian curry powder and one of the must-haves in my kitchen. This is a delicious chicken curry using the delicate spice.
Vadouvan spice (80g)
1tsp Fenugreek seeds
2tsp Cumin seeds
1tbsp Coriander seeds
1tsp Ground turmeric
20 Fresh curry leaves
1tbsp Brown mustard seeds
2tsp Chilli flakes (or 2 dried chillis)
1tsp Maldon slat
½tsp Black peppercorns
Toast in a medium pan until fragrant and starting to steam. Leave to cool and grind in a pestle and mortar or in a blender.
Chicken marinade (2-3 portions)
2 Chicken legs (large)
10g Ginger (chopped or grated)
20g Garlic (5-6 cloves) (chopped or grated)
5g Maldon salt
1tsp Chilli powder
1tsp Ground cumin
1tsp Vadouvan spice (above or shop-bought)
2tsp Lime juice
2tsp Vegetable oil
75g Greek yoghurt
Bone your chicken, add all other ingredients and leave to marinate for 6 hours if you have time. If not, you can use it straight away, or an hour marinating will help.
Place on a tray and under a hot grill skin side up. You want to get good colour on the chicken so don’t be afraid of a hot grill! Cut into manageable sizes and put in the curry sauce.
Vadouvan curry sauce (2-3 portions)
20g Garlic (5-6 cloves)
175ml Vegetable oil
20g Ginger
400g Tinned tomatoes
1 Bay leaf
1 Cinnamon sticks
Pinch Maldon salt
1tsp Chilli powder
30g Butter
2tsp Vadouvan spice (above or shop-bought)
2tsp Sugar
Pinch Fenugreek leaves
50ml Cream (double)
Blend the garlic and ginger with half of the veg oil.
Add the rest of the veg oil to a medium pan over medium heat. Add your cinnamon stick and bay leaf and allow to crackle. Follow with the blended garlic paste and cook for 2 minutes.
Add the tomatoes, salt and chilli powder and cook for around 20 minutes on a low heat to reduce the tomato liquid, stir regularly and don’t let it stick.
Add the butter.
Add all remaining spices and cook for 10 more minutes. Finish with the double cream and lightly blend to bring the sauce together.
