in Recipes

Vadouvan chicken curry

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Ingredients for 2 servings:

  • 2 skinless chicken legs
  • 1 tbsp clarified butter
  • 1 onion(s)
  • 3 garlic cloves
  • 1 tbsp Vadouvan (spice mix)
  • 1 tbsp tomato paste
  • 250 ml chicken broth
  • 100 ml cream
  • n. B. Salt
  • e.g. coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Split the legs at the joint. Melt the clarified butter in a wide pan and brown the leg pieces in it. Remove and set aside. Dice the onion and sauté in the frying fat until translucent. Chop the garlic and add it with the vadouvan, sautéing briefly. Add the tomato paste and sauté briefly. Deglaze with the stock and cream. Add the meat to the liquid and cook for about 20 minutes, until the meat is tender. Season with salt. Serve with fresh coriander. This goes perfectly with Indian spiced rice and lettuce with a cream dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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