Creamy Vadouvan Chicken Curry

Inspired by the traditional Indo-French dish, our Vadouvan French Curry Blend makes a silky, flavourful curry. Quickly braised, tender chicken thighs melt in this dish – best served with jasmine rice or fluffy naan bread to soak up every drop.

Ingredients

• 3 tablespoons butter
• 2 medium onions, chopped
• 6 garlic cloves, chopped
• 4 tbsp Vadouvan French Curry Mix
• 1 tablespoon tomato paste
• 470ml chicken broth
• 1 teaspoon salt
• 6 boned chicken thighs
• 230ml cream
• Generous handful of fresh coriander leaves

preparation

In a large, heavy saucepan, heat the butter over medium-high heat. Add the chicken (skin side down if you want to keep the skin) and brown. Remove once both sides are browned.
Add the onions and cook for 10 minutes, stirring occasionally, until translucent. Stir to loosen any bits of meat on the bottom of the pan.
Now add garlic and Vadouvan French Curry Blend and sauté for another minute.
Add tomato paste and cook for a minute, stirring well to combine with the onions and garlic. Return chicken to the pan.
Deglaze with some of the stock (use only half to begin with, add more if you want a thinner sauce), add cream and simmer over low heat for 20 minutes until the chicken is tender and cooked through.
Remove the chicken from the sauce and cut into thick slices. Then add it back into the curry with all the juices and stir gently.

Serve with jasmine rice or naan bread.

Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!