Vadouvan Curry Chicken

Yes we found this curry spice based on our son’s (James) recommendation. First found it at a very posh and pricey shop in Portland, Oregon.

This French-inspired curry is a roasted oniony, earthy, garlicy, and a tiny hit of eucalyptus blend. I use it with poultry, seafood, and vegetable dishes.  Also you should use this in compound butters, dressings, and marinades. I, seriously, can open the jar and smell it all day long.

Wikipedia:  Taste and Aroma: Vadouvan gives off a complex taste of sweetness with a touch of smokiness. Uses: This gourmet pantry staple adds an extra dimension of flavor to meat rubs, soups, starchy vegetables and grains. … Fun Fact: The Vadouvan Seasoning is a mix of classic French flavor with traditional Indian curry.

I spent WAY too much to buy a 2.7oz jar, which I blew through in one recipe. Just go online and find a sensible deal. What you’re looking for is an even balance of onion, salt, shallot, cumin, turmeric, garlic, black mustard, cardamom, black pepper fenugreek, sugar, and spices. You can make your own, which I have tried but never captured the true curry flavor I experienced with the expensive tiny jar. If you should experiment with this and find it delicious please let me know.

Jansal Valley Vadouvan French Curry Blend, 2.5 Ounce

Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz , Pack of 6


2 chicken thighs, boneless and skinless
2 cloves garlic, minced
1 inch ginger, peeled and grated
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons Vadouvan Curry, divided
1/2 cup buttermilk
2 tablespoons avocado oil
1 large russet potato, cubed
1/2 onion, chopped
1 can coconut milk
1 tablespoon brown sugar
1/4 cup cilantro, chopped


1. Cut chicken into 1 inch cubes.

2. Combine garlic, ginger, salt, pepper, 1 tablespoon Vadouvan Curry, buttermilk and chicken. Toss and marinate for at least one hour.

3. In a large sauce pan, add oil followed by onions and an additional tablespoon of Vdouvan Curry. Saute until onions are transparent and softened.

4. Add potatoes and saute for about 10 minutes.

5. Add chicken, withholding as much of the marinade as possible. If some gets in there no problem.

6. Saute chicken and potatoes until chicken is no longer pink.

7. Add coconut milk. Bring to a light boil. Correct seasoning and add a bit of brown sugar to taste.

8. Continue cooking until potatoes are fork tender.

9. Serve in bowls with cilantro as a garnish.

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