Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where
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
- 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.