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.
Spices used in this recipe
Celery Salt Seasoning – Mild
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.$3.45
Curry “Vadouvan French” Curry – Mild
Vadouvan is the French version of a curry. It uses all the traditional Indian spices such as Â turmeric, curry leaves, fenugreek, cumin, cloves and cardamom, it is given a fresh twist with the addition of members the Allium family such as shallots, onions and garlic, which sweetens and softens the dish. The spices are subtle enough for the most delicate of vegetables but robust enough for any meat.$3.45
- Heat oil in large saucepan, saute onion for 5 min, add vadouvan 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.