Vadouvan Curry Recipe is a new stir-fry recipe that you can find in How To Cook. This recipe is made with curry powder, vadouvan spice mix, garlic, ginger, onion, and citrus leaves.
You will need to make the curry powder before cooking so that the dish has a nice flavor. Your ingredients should include sliced onions and lemongrass; cubes of chicken or pork; chicken or vegetable stock; spices like coriander, cumin, and turmeric for your curry paste.
What is Vadouvan Curry Recipe?
Vadouvan is a spice mix from French Guiana. It is an important ingredient in the traditional dish of Curries. The ingredients in this spice mix include mustard, turmeric, pepper, cumin, and garlic. You can also add paprika and thyme to this spice mix for a cooling effect.
The taste of this mix is similar to curry powder. It is often used for curries and soups because it balances flavor between sweet and spicy. It is also used in bread and salad dressing.
How To Make Vadouvan Curry Recipe?
- 450g chicken or pork
- 400g water (1 chicken and 1/4 cup)
- 1 lemongrass (2 – 3 inches)
- 2 tablespoons of oil
- 8 cloves garlic (minced)
- 1 teaspoon turmeric powder (or less)
- 6 tablespoons peeled ginger root (chop it into small cubes)
Step 1. Marinating.
- Wash and cut the chicken into small cubes.
- Combine the ingredients in a bowl (chicken, vadouvan spice mix, green shallots, pepper, and salt). Mix it well until all the ingredients are blended. Cover it up and place it in the fridge for at least 1 hour or longer.
- Cut the lemongrass into small pieces (use a knife to cut out its thick bottom part).
- Chop ginger root into small pieces if you are using homemade curry powder.
- Peel and chop garlic into small pieces as well.
- Prepare a pot of water so that when the chicken is done, you can add it to the pool for cooking (1 chicken in 1 cup of water).
Step 2. Marinating of chicken or pork.
- Bring the pot to a boil with medium heat and cook until there is no trace of pink in the meat (the meat should be 80% done, if you are using raw meat, do not cook it all the way).
- Remove the chicken from the water and drain the water into a colander or sink.
- Rinse it with clean cold water so that the spices will be less potent (to prevent your whole body from getting burned).
- Mix the vadouvan curry well with the chicken or pork cubes.
- Place them on a plate and sit for about 30 minutes, mixing them occasionally.
- After 30 minutes, cook the chicken or pork until crispy. Make sure that it is not cooked through or bad for you.
- Remove the meat and add all the ingredients into the pot (lemongrass, ginger root, garlic, onion, and spices).
- Cook for 3-5 minutes until the scent of lemongrass is gone.
- Meanwhile, cut the chicken or pork into big cubes and then stir-fry for about 5 minutes until done. Vadouvan Curry Recipe
Step 3. Serve it up!
Nutrition Fact Of Vadouvan Curry Recipe
Serving size: 2 tablespoons, 70 calories
Amount per serving:
|Total fat||2 gram|
|Saturated fat||0 gram|
|Trans fat||0 gram|
|Polyunsaturated fat||1 gram|
|Monounsaturated fat||1.5 gram|
|Dietary fiber||0 gram|
6 Benefits Of Vadouvan Curry Recipe
1. Includes a natural high-energy food group
Chicken and pork provide the essential nutrients that are needed for brain function.
2. Helps to prevent weight gain
Studies show that the consumption of rich protein food can help maintain healthy body weight.
3. High fiber content
Rich in fiber, which helps to control blood sugar and keep you feeling fuller longer
4. Improves immune function
Rich in B vitamins and vitamin C, which help to prevent colds.
5. Reduces the risk of colon cancer by 50%
The do’s in a study that compared people who ate high-protein meals with people who didn’t show that high-protein diets reduce the risk of colorectal cancer by 50%.
6. Helps to maintain physical and mental health
Rich in protein and fiber, which helps maintain good cardiovascular and digestive system health.
What does vadouvan taste like?
Vadouvan can work well as a meat marinade. It enhances the more “beefy” flavors of meats like chicken. Vadouvan is not as strong as curry powder, but it has a similar taste to mustard. It has some heat, but not enough to burn you out. It reminds me of Indian spice mixes, like tandoori masala or vindaloo paste.
Some people think of vadouvan as a French spice mix, but it’s not. It’s made in French Guiana, a Caribbean country in South America. There is a lot of controversy about how actual vadouvan is made and where it comes from.
My vadouvan curry recipe can be different than the real thing because I don’t use as much turmeric or ginger to help adjust the heat content.