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.

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.

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.

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.

Vadouvan Chicken Curry with Smoked Basmati Rice Recipe

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

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Instructions

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.
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.
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.
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.
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.
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