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homemade Vadouvan Chicken Curry with Smoked Basmati Rice photo

Vadouvan Chicken Curry with Smoked Basmati Rice

A fragrant vadouvan chicken curry served with smoky basmati rice for a cozy, flavorful meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large non-stick skillet
  • Measuring Spoons
  • Cutting board and knife
  • Spoon or spatula
  • rice pot or rice cooker

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large onion chopped (about 1 1/4 cups)
  • 3 tablespoons vadouvan curry powder
  • 1/2 teaspoon kosher salt
  • 1 large tomato cored and coarsely chopped
  • 6 ounces fresh okra stems removed and thickly sliced
  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 14 oz full-fat coconut milk 1 can
  • 1 tablespoon lime juice
  • 1 1/2 cups smoked basmati rice cooked according to package instructions
  • fresh cilantro (or micro cilantro) for garnish

Instructions
 

  • Cook the smoked basmati rice according to package instructions, timing it so it finishes about when the curry is done; keep covered and let sit for 10 minutes before fluffing.
  • Heat the coconut oil in a large non-stick skillet over medium-high heat.
  • Add the chopped onion and sauté until softened and just beginning to brown, about 8 to 10 minutes.
  • Add the vadouvan curry powder and kosher salt, stirring to coat the onion and cook until fragrant, about 1 minute.
  • Add the chopped tomato and sliced okra and cook until the tomatoes begin to break down and the okra softens, about 5 to 7 minutes.
  • Add the chicken pieces and cook, stirring and turning, until most of the chicken is opaque, about 10 minutes.
  • Pour in the coconut milk, bring to a gentle simmer, and cook until the sauce is thick and velvety and the chicken is cooked through, about 10 to 15 minutes.
  • Stir in the lime juice, taste, and adjust seasoning with additional salt or lime juice if desired.
  • Divide the cooked rice among bowls, spoon the curry over the rice, garnish with fresh cilantro, and serve.

Notes

  • Time the rice so it finishes with the curry for best texture.
  • Use full-fat coconut milk for a richer sauce.
  • Adjust curry powder amount to taste for more or less heat.
  • Slice okra thickly to avoid it becoming too slimy.