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Vadouvan Curry

‘Vadouvan’ comes from Pondicherry in South India, HQ of the French East India Company in the 1600’s and where you can still eat Indo-French food today!

20 minutes

1 hour 40 minutes

3/5

Also works a treat with: Duck legs for a quintessentially Indo-French dish!

Book: Curry Legend World Tour (p159)

Goes great with: Plain Rice (p164), a simple tomato and shallot salad and Mazavaroo (p220

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‘Vadouvan’ comes from Pondicherry in South India, HQ of the French East India Company in the 1600’s and where you can still eat Indo-French food today!

It’s a unique blend of spiced shallots and garlic sun-dried to intensify the flavour, but in the absence of a baking hot Indian sun here we’re using an oven!

Click here to read all about our spice travels to research different recipes!

Recipe

20 minutes

1 hour 40 minutes

3/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Creamy

Meal Taste

Fragrant

Meal Taste

Rich

Origin

Popular Style

European

Country

France

  • 4 chicken legs - trimmed of excess skin and fat 
  • 150g shallots or 1 medium red onion - thinly sliced
  • 3 cloves of garlic - thinly sliced
  • Fresh ginger - finely chopped to make 1 tbsp 
  • 1 lime
  • 200ml full fat coconut milk 
  • 1 tsp sugar

Curry Legend World Tour

Curry Legend World Tour

Ebook Only - £5.00

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Book Only - £15.00

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Vadouvan Curry - PDF Recipe Only - £0.50

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