This unique blend of aromatic spices, originated in French conquered Southern India. It adds depth & the flavors that are richer & more savory & gives more rich & roasted qualities, when fried in fat, oil or butter. Used to make French-style braised chicken, curried chicken, grilled shrimp, fish or use instead of regular curry powder for more authentic flavor.
Ingredients: Onion, Garlic, Fennel, Turmeric, Cardamom, Cumin, Mustard, Fenugreek, Thyme, Curry Leaf, Rosemary, Black Pepper, Red Pepper, Nutmeg, Cloves.
Suggested Recipe for French style Curried Chicken: Melt 1 tbsp unsalted butter in a stockpot over medium high heat, put (3lbs total) split chicken breast pieces with ribs, at the bottom in batches. Allow to create a nice brown crust on the chicken, turn over after 3 min., sear other side for another 3 minutes transfer them in a plate. Lower heat to medium, melt 2 tbsp unsalted butter in the same pan, add ½ cup chopped white onion, 2 cloves of garlic,1tsp salt, 1/4tsp ground black pepper & 1½tsp ‘Vadouvan spice mix’, stir for few minutes. Add the chicken pieces, 1 cup chicken stock, 1 pc bay leaf, cover & place in the preheated oven at 350 degrees, cook for 40 min. may add salt & pepper, if required. Serve hot with Indian Nan bread or Basmati rice.