Description
Vadouvan Chicken and Cardamom-Spiced Rice is a flavorful dish featuring tender chicken thighs marinated in aromatic vadouvan curry powder, paired with fragrant basmati rice cooked with cardamom, cinnamon, and sautéed onions. This dish blends Indian and French-inspired spices for a rich, savory meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons vadouvan curry powder
- 2 tablespoons olive oil
Cardamom-Spiced Rice
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1 tablespoon unsalted butter
- 4 green cardamom pods
- 1 cinnamon stick
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the vadouvan paste: In a mixing bowl, combine the vadouvan curry powder with olive oil, mixing thoroughly to create a smooth paste that will evenly coat the chicken.
- Marinate the chicken: Coat the chicken thighs evenly with the vadouvan paste. Cover and let them marinate for at least 30 minutes to absorb the spices deeply.
- Rinse the rice: Rinse the basmati rice under cold running water until the water runs clear to remove excess starch, then set aside.
- Sauté the aromatics: In a large saucepan, melt butter over medium heat. Add chopped onion, minced garlic, cardamom pods, and cinnamon stick. Sauté until onions are translucent and the spices release their fragrance.
- Add rice to spices: Stir the rinsed rice into the saucepan, coating it well with the butter and spices to infuse flavor.
- Cook the rice: Pour in water or chicken broth and add salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice absorbs all liquid and becomes tender.
- Let rice rest: Remove the saucepan from heat and keep it covered for 5 minutes, allowing the rice to steam and fluff up. Fluff with a fork before serving.
- Cook the chicken: While the rice cooks, heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side until cooked through with a charred exterior.
- Rest and slice chicken: Remove chicken from heat and let it rest a few minutes to retain juices, then slice into pieces.
- Serve: Plate the cardamom-spiced rice and top with the sliced vadouvan chicken. Garnish with chopped fresh cilantro for a bright finish.
Notes
- Marinating the chicken longer than 30 minutes will deepen the flavors.
- Using chicken broth instead of water to cook the rice enhances the savory taste.
- Ensure you rinse the basmati rice thoroughly to prevent it from becoming sticky.
- If you don’t have a grill pan, a regular skillet will work fine for cooking the chicken.
