Vadouvan Roast Chicken
Adouvan is a gentle, slightly sweet French take on a curry blend. You do not need the special tin. A good mild curry powder gets you most of the way.
Servings 4 servings
Equipment
Ingredients
- 8 bone-in skin-on chicken thighs (or 1 whole chicken, cut up)
- 2 tbsp. mild curry powder
- 1 tsp ground cumin
- 1/2 tsp. ground cinnamon
- 1 small shallot very finely chopped (optional, for the vadouvan touch)
- 3 tbsp. oil
- 1 tsp. salt
Instructions
- Heat the oven to 400F (200C).
- Mix the curry powder, cumin, cinnamon, shallot, oil, and salt into a paste.
- Rub it all over the chicken, getting under the skin where you can.
- Lay the chicken skin-side up on a lined tray.
- Roast for 35 to 40 minutes, until the skin is crisp and the juices run clear.
Notes
Vadouvan is a gentle, slightly sweet French take on a curry blend. You do not need to run to the supermarket for this. A good mild curry powder gets you most of the way.
Serving note: rest for 5 minutes. A spoonful of the pickled strawberries from recipe one cuts the richness beautifully.