If you’re looking for a dinner that’s bold, aromatic, and deeply satisfying, this Vadouvan Chicken and Cardamom-Spiced Rice is the perfect choice. Vadouvan, a French-inspired curry blend with notes of onion, garlic, and warm spices, pairs beautifully with tender chicken and fragrant rice infused with cardamom pods. The result is a comforting yet exotic dish that feels like a special occasion meal, but is simple enough for a weeknight.
Why You’ll Love This Recipe
- Exotic Flavors Made Easy – Vadouvan curry powder adds depth without complexity.
- One-Pot Wonder – Chicken and rice cook together, making cleanup simple.
- Perfect Balance – Creamy, savory, and subtly sweet from the cardamom.
- Meal Prep Friendly – Flavors deepen even more the next day.
Ingredients
For the Chicken
- 2 lbs bone-in, skin-on chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 tbsp vadouvan curry powder
- 1 tsp smoked paprika
- Salt & black pepper, to taste
For the Rice
- 2 cups basmati rice, rinsed
- 4 cups chicken broth (or water)
- 1 tbsp butter or ghee
- 4–5 cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 bay leaves
- ½ tsp turmeric (optional, for color)
- Salt, to taste
Garnish
- Fresh cilantro or parsley, chopped
- Toasted almonds or cashews (optional)
- Lemon wedges
Instructions
- Marinate Chicken – Rub chicken with olive oil, vadouvan, paprika, salt, and pepper. Let sit 20 minutes (or overnight for deeper flavor).
- Brown Chicken – In a large skillet or Dutch oven, sear chicken skin-side down until golden brown. Flip and cook for another 2–3 minutes. Remove and set aside.
- Prepare Rice – In the same pot, add butter/ghee. Stir in basmati rice, cardamom pods, cinnamon stick, bay leaves, and turmeric. Toast for 2–3 minutes until fragrant.
- Add Liquid – Pour in chicken broth, season with salt, and stir. Nestle browned chicken on top.
- Simmer & Cook – Cover and cook on low for 25–30 minutes, until rice is tender and chicken is fully cooked (internal temp 165°F).
- Rest & Fluff – Remove from heat, let sit 5 minutes, then fluff rice with a fork.
- Serve – Garnish with cilantro, nuts, and a squeeze of lemon.
Tips for Success
- Vadouvan Substitute – If you can’t find vadouvan, use mild curry powder plus a touch of smoked paprika and garlic powder.
- Rice Texture – Rinse basmati well before cooking to avoid stickiness.
- Make It Creamy – Stir in a splash of coconut milk at the end for richness.
- Vegetable Boost – Add peas, spinach, or roasted carrots for extra nutrients.
Variations
- Spicy Kick – Add chili flakes or cayenne for heat.
- Vegetarian Version – Swap chicken for chickpeas or roasted cauliflower.
- Festive Upgrade – Top with pomegranate seeds for a pop of color and sweetness.
This Vadouvan Chicken and Cardamom-Spiced Rice is an elegant yet approachable meal that’s as perfect for a dinner party as it is for a comforting weeknight dinner. Warm, fragrant, and layered with flavor—it’s a dish you’ll want to make again and again.