Craving something bold and utterly satisfying after a long day? This Vadouvan Chicken Curry with Smoked Basmati Rice brings together unforgettable flavors in a dish that’s as simple as it is delicious. Rich coconut, warm spices, tender chicken, and fresh veggies come together in a golden curry, paired with the irresistible smokiness of basmati rice. It all comes together in under an hour, making this the ultimate weeknight hero—a perfect balance of nourishment and comfort, ready for the busiest schedules.

Why You’ll Love This Recipe

  • Quick and Easy: Minimal prep and straightforward steps mean you won’t spend all evening in the kitchen.
  • Unique Flavors: Vadouvan curry’s blend of gentle heat, sweetness, and aromatics means a curry unlike anything else, with deep flavor and subtle complexity.
  • Healthy Meets Indulgent: Savory chicken and okra simmer in velvety coconut milk, so you’ll get richness and wholesome ingredients in every bite.
  • Smoked Rice Magic: That touch of smoky aroma from the basmati rice takes this dish to the next level—don’t skip it!

Ingredients You’ll Need

Here’s everything you need for your Vadouvan Chicken Curry with Smoked Basmati Rice—with plenty of room to customize!

  • Coconut Oil: Brings a light, tropical richness and helps bloom the spices.
  • Onion: Sautéed for sweetness and depth; the base of any great curry.
  • Vadouvan Curry Powder: The star ingredient! This French-inspired spice mix brings sweet-savoriness and gentle warmth—try to find it or blend your own.
  • Kosher Salt: Season to taste, enhancing every flavor.
  • Tomato: For body, acidity, and a fresh pop in the sauce.
  • Fresh Okra: Adds texture and a hint of earthiness; it also helps naturally thicken the curry. Don’t love okra? See variations below.
  • Chicken Breasts: Boneless, skinless, and cut into bite-sized pieces for quick cooking.
  • Full-Fat Coconut Milk: For that creamy, lush sauce—don’t go light here, trust me.
  • Lime Juice: A dash at the end for essential brightness.
  • Smoked Basmati Rice: Cooks up fluffy and carries a subtle smokiness you’ll crave.
  • Fresh Cilantro: Scattered on top for color and a burst of herbal freshness.

Tip: If you can’t find smoked rice, stir a spoonful of smoked paprika into regular basmati after cooking for a similar effect.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

It’s so easy to make this recipe your own! Here are some ideas:

  • Vegetarian Option: Use firm tofu or chickpeas instead of chicken—just add after the vegetables and simmer until heated through.
  • Green Veggies: Swap okra for green beans, zucchini, or baby spinach if preferred.
  • Make It Spicy: Add fresh chopped chiles or a pinch of cayenne with the curry powder.
  • No Vadouvan? Sub with standard curry powder and a pinch of shallot, garlic, and fenugreek, or even garam masala.

How to Make Vadouvan Chicken Curry with Smoked Basmati Rice

Step 1: Prep Your Rice

Cook your smoked basmati rice according to package directions. Time it so the rice is ready as the curry finishes. Once it’s done, keep covered and let it steam for 10 minutes before fluffing. This is when that magical smokiness really develops.

Step 2: Sauté the Onion

Get your skillet hot and melt the coconut oil. Add chopped onion and let it sauté until soft and golden brown, about 8 to 10 minutes. Don’t rush! This builds deep flavor as the onion caramelizes.

Step 3: Toast the Spices

Sprinkle in Vadouvan curry powder and kosher salt, stirring well. Let the spices toast and bloom for a minute—the aroma will tell you when it’s just right.

Step 4: Add Vegetables

Toss in the tomato and okra. Let these cook for five to seven minutes, stirring occasionally, until the tomato breaks down into the sauce and the okra softens.

Step 5: Simmer the Chicken

Add your chicken pieces, stirring until every piece is lightly browned and turning opaque, about 10 minutes. You don’t need them fully cooked yet—just get that initial sear.

Step 6: Make It Creamy

Pour in the coconut milk, stir, and let the whole pot simmer gently for 10 to 15 minutes. Your curry will look silky and inviting, and the chicken will be completely cooked and tender.

Step 7: Finish and Serve

Stir in a splash of lime juice. Taste and adjust salt or more lime juice, if needed. Divide fluffed smoked basmati rice among bowls, ladle the curry over the top, and shower with fresh cilantro.

Pro Tips for Making the Recipe

  • Don’t Skip the Onion Browning: This step adds deep sweetness and rounds out the curry’s flavors.
  • Slice Okra Thick: It’ll keep more structure and texture in the sauce, instead of disintegrating.
  • Taste as You Go: Every curry powder and coconut milk brand is a little different—make sure you season to your liking before serving.
  • Rice Timing: Start your rice before you begin the curry. That last steam at the end results in perfectly fluffy grains.

How to Serve

This curry sings all on its own, especially when scooped generously over smoky rice.

  • With Flatbread: Pair with warm naan or roti to soak up every drop of sauce.
  • Top with Extras: Scatter more cilantro, pomegranate seeds, or thinly sliced scallions for extra color and crunch.
  • With Simple Sides: Serve alongside cucumber salad or plain yogurt for a cooling contrast.

Make Ahead and Storage

Storing Leftovers

Keep your curry in an airtight container in the fridge for up to 3 days. Smoked basmati rice stores well, too—package it separately to prevent sogginess.

Freezing

The curry freezes beautifully! Cool completely, portion into freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge for best texture. Rice can be frozen as well, though freshly cooked is always best.

Reheating

Reheat gently in a saucepan or microwave, stirring occasionally and adding a splash of water or coconut milk if needed to bring back that velvety texture. Fluff rice and reheat separately for best results.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely—chicken thighs stay juicy and tender, making them a fantastic alternative to breasts in this curry. Just trim and cut into bite-sized pieces before adding to the pan.

  2. What if I can’t find Vadouvan curry powder?

    No problem! Standard curry powder brings beautiful flavor, too. For extra depth, add a pinch each of shallot powder, garlic powder, and fenugreek with the curry powder.

  3. How do I avoid slimy okra?

    Slice okra thick and add it after sautéing the onion and toasting the spices. The acidity in tomato and the moderate cooking time help keep okra firm, avoiding any unpleasant texture.

  4. Can I make this recipe ahead for meal prep?

    Definitely! The flavors actually deepen overnight, making leftovers even better. Store curry and rice separately, and reheat just before serving for optimal texture.

Final Thoughts

If you’re looking to shake up your weekly dinner routine with something exciting yet completely doable, give this Vadouvan Chicken Curry with Smoked Basmati Rice a try. The streamlined cooking, vibrant flavors, and comforting textures are truly irresistible. Don’t be shy about personalizing it—experiment with proteins, add veggies, and savor the results. Dig in, enjoy, and share your new favorite meal!

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Vadouvan Chicken Curry with Smoked Basmati Rice Recipe

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  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 5–6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Fusion (French-Indian inspired)
  • Diet: Gluten Free
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Description

This Vadouvan Chicken Curry with Smoked Basmati Rice is a vibrant and aromatic dish that features tender chicken, okra, and tomato simmered in creamy coconut milk with a flavorful Vadouvan curry powder. Served on a bed of fragrant smoked basmati rice and garnished with fresh cilantro, it’s a satisfying main course full of rich, layered flavors.

Ingredients

Units Scale

Main Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, chopped (about 1 1/4 cups)
  • 3 tablespoons Vadouvan curry powder
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 large tomato, cored and coarsely chopped
  • 6 ounces fresh okra, stems removed and thickly sliced
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces

Curry Base

  • 1 (14oz) can full-fat coconut milk
  • 1 tablespoon lime juice (plus more as needed)

For Serving

  • 1 1/2 cups smoked basmati rice, cooked according to package instructions
  • Fresh cilantro (or micro cilantro), for garnish

Instructions

  1. Prepare Rice: Cook the smoked basmati rice according to package instructions. Time it so the rice finishes around when the curry is done. Once cooked, keep covered and let sit for 10 minutes before fluffing with a fork.
  2. Sauté Aromatics: Heat coconut oil in a large non-stick skillet over medium-high heat. Add the chopped onion and sauté until softened and just beginning to color, about 8 to 10 minutes. Sprinkle in the Vadouvan curry powder and salt, stirring to thoroughly coat the onions and release the fragrance, about 1 minute.
  3. Add Vegetables: Stir in the chopped tomato and sliced okra. Cook for 5 to 7 minutes, or until the tomatoes start to break down and the okra softens.
  4. Cook Chicken: Add the chicken pieces to the skillet. Stir and flip the pieces until most of the chicken is visibly opaque, about 10 minutes, ensuring even cooking.
  5. Simmer Curry: Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 10 to 15 minutes, or until the sauce becomes thick and velvety and the chicken is thoroughly cooked through. Stir in the lime juice and adjust seasoning with additional salt or lime juice as desired.
  6. Serve: Divide the cooked smoked basmati rice among serving bowls. Scoop the curry over the rice and garnish with fresh cilantro or micro cilantro. Serve immediately and enjoy.

Notes

  • Vadouvan curry powder adds a unique French twist; substitute with regular curry powder if unavailable.
  • If using frozen okra, thaw and pat dry before adding to the curry to prevent excess liquid.
  • Adjust the amount of lime juice and salt to suit your taste preferences.
  • For extra depth, garnish with toasted coconut or a dash of chili flakes.

Nutrition

  • Serving Size: 1 bowl (approximately 1/6 of recipe)
  • Calories: 420
  • Sugar: 5g
  • Sodium: 330mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 50mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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