Vadouvan Curry Mix
An Indian east coast curry inspired by French colonists.
Other Common Names
Pondicherry Curry Powder
Description & Use
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.
Blended and packed in Australia from imported and local ingredients.
Nutrition information only applies to spice blend.
- 2 Tablespoons oil
- 1 onion finely chopped
- 2 Tablespoons Herbie’s Vadouvan curry mix
- 1 teaspoon salt
- 1 teaspoon tamarind liquid concentrate or juice of 1 lemon
- 600g chicken thigh fillets cubed
- 1 cup plain yoghurt
- coriander leaves and rice to serve.
- Heat oil in large saucepan, fry onion, add curry powder
- Stir 1 minute then add chicken.
- Stir to seal on all sides.
- Add salt, water to cover and tamarind or lemon.
- Simmer 20 minutes or until meat is cooked.
- Remove from heat, stir yoghurt through and serve immediately with rice, and garnish with fresh coriander leaves.
onion powder, garlic powder, cumin seed, coriander seed, Madras turmeric, black pepper, fenugreek seed, ginger, chilli, cardamom, curry leaves, cloves