Name: Vadouvan Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 small brown onion finely chopped; 2 tbsp Herbie’s Vadouvan Curry Mix; 1 tsp sea salt; 1 tsp Herbie’s Tamarind Liquid Concentrate, or juice of 1 lemon; 600g skinless and boneless chicken thigh fillets, cubed; 140g green beans, cut into 4cm lengths; 250ml (1 cup) plain yoghurt (not low fat); coriander leaves and steamed jasmine rice, to serve

Vadouvan Curry

Just as the English created a Madras Curry to their liking, the French who colonized the Pondicherry area of eastern India took a liking to the local flavours and made this version their own. A larger-than-usual leaning towards dried onion and garlic, and the freshness of curry leaves, makes this blend mild and a little sweet so it is a perfect starter curry for younger or more sensitive palates.

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Yield: Serves 4

Category: Curry

Cuisine: Indian

Scale

Ingredients

2 tbsp vegetable oil
1 small brown onion finely chopped
2 tbsp Herbie’s Vadouvan Curry Mix
1 tsp sea salt
1 tsp Herbie’s Tamarind Liquid Concentrate, or juice of 1 lemon
600g skinless and boneless chicken thigh fillets, cubed
140g green beans, cut into 4cm lengths
250ml (1 cup) plain yoghurt (not low fat)
coriander leaves and steamed jasmine rice, to serve

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Instructions

Heat oil in large saucepan, add onion for 2 minutes then add curry powder, stirring for 1 minute.
Add chicken to pan and stir to coat in spice mixture.
Add salt, enough water to cover and tamarind concentrate.
Simmer on low heat for 20 minutes or until meat is cooked and tender. Add beans for 3-5 minutes so they are cooked al dente.
Stir yoghurt through, and when warm turn off heat and serve immediately with rice, and garnish with fresh coriander leaves.