Vadouvan Chicken (Pondicherry)

Pondicherry was French until 1954, and its kitchen still mixes Tamil spices with French technique. Vadouvan – shallots, garlic and curry leaves fried with mustard, cumin and fenugreek – is the local secret. Our quick version is fried instead of sun-dried and gives a sweet, smoky, gently spiced curry finished with cream.

Video by Chef Singh Cooking on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 40 min
• gluten-free · Mild
• Famous in Puducherry

Ingredients

• 800 g chicken thighs, boneless, in pieces
• 1 tsp salt
• For quick vadouvan: 6 shallots, thinly sliced; 6 garlic cloves, sliced; 3 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; ½ tsp fenugreek seeds; 15 curry leaves; 1 tsp turmeric; ½ tsp black pepper, crushed
• 1 tbsp butter
• 1 onion, finely chopped
• 1 tbsp tomato paste
• 200 ml chicken stock
• 150 ml cream (Schlagobers) or coconut milk
• a squeeze of lime

Method

1. For the vadouvan, heat the oil and fry shallots and garlic slowly on medium-low heat for 15 minutes until deep brown and crisp at the edges.
2. Add mustard, cumin and fenugreek seeds and the curry leaves; fry for 1 minute, then stir in turmeric and pepper. Take out half and keep it aside.
3. Add butter and onion to the pan and cook until soft. Season the chicken with salt, add it and brown on all sides.
4. Stir in tomato paste, then pour in the stock. Cover and simmer for 20 minutes.
5. Add the cream and simmer uncovered for 5 minutes until the sauce coats the chicken. Finish with lime juice.
6. Serve with rice or crusty bread, with the reserved crispy vadouvan scattered on top.

Tip: Make a double batch of vadouvan – it keeps for two weeks in a jar and is wonderful on roast vegetables or eggs.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.