Description
A flavorful and aromatic dish featuring tender vadouvan-spiced chicken thighs grilled to perfection and served over fragrant cardamom and cinnamon infused basmati rice. This recipe combines the warm, complex spices of vadouvan curry spice blend with the subtle sweetness of spiced rice, making it a delightful fusion meal perfect for dinner.
Ingredients
Scale
Chicken
- 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 and olive oil. Stir until a smooth paste forms, which will coat the chicken evenly.
- Marinate the Chicken: Add the chicken thighs to the vadouvan paste and toss to ensure each piece is well coated. Let the chicken marinate for at least 30 minutes to soak in the spices.
- Rinse the Rice: Place the basmati rice in a fine mesh sieve and rinse under cold water until the water is clear. This removes excess starch for fluffy rice.
- Sauté Aromatics and Spices: In a large saucepan, melt the unsalted butter over medium heat. Add the chopped onion, minced garlic, green cardamom pods, and the cinnamon stick. Sauté until the onions turn translucent and the spices become fragrant, about 3-4 minutes.
- Add Rice to Aromatics: Stir the rinsed basmati rice into the saucepan, coating it thoroughly with the spiced butter mixture.
- Add Liquid and Salt: Pour in water or chicken broth and add 1 teaspoon of salt. Stir gently and bring the mixture to a boil over medium-high heat.
- Simmer the Rice: Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes or until the liquid is fully absorbed and the rice is tender. Remove from heat and keep covered for an additional 5 minutes to steam.
- Cook the Chicken: While the rice cooks, heat a grill pan or large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5 to 7 minutes on each side, until the chicken is cooked through and has a nicely charred exterior.
- Rest and Slice the Chicken: Remove the chicken from the pan and let it rest for a few minutes. Then slice into pieces for serving.
- Plate and Garnish: Fluff the cardamom-spiced rice with a fork and serve the sliced vadouvan chicken atop the rice. Garnish generously with freshly chopped cilantro for a vibrant finish.
Notes
- Marinating the chicken for longer than 30 minutes, up to 2 hours, will deepen the flavor.
- Use chicken broth instead of water for richer tasting rice.
- Remove cardamom pods and the cinnamon stick before serving the rice as they are used only for infusing flavor.
- This dish pairs well with a crisp green salad or steamed vegetables.
- For a milder version, reduce the vadouvan curry powder to 1 tablespoon.
