Vadouvan Curry Chicken Stroganoff


In this twist on an old favorite, richly fragrant Vadouvan Curry lends flavor to a creamy sauce made with tender white mushrooms and chicken. If you've never tried Vadouvan curry, this Vadouvan Chicken Stroganoff is the perfect easy place to start.


Prep time: 20 min | Cook time: 35 min | Serves: 4



  • 2/3 cup onion, diced fine

  • 1 tsp garlic, chopped fine

  • 2 Tbsp Vadouvan Curry Powder

  • 2 Tbsp vegetable oil

  • 1 lb skinless chicken breast

  • 1 cup white mushrooms, sliced

  • 1 ½ cups chicken stock

  • 2 tsp Dijon mustard

  • 1 tsp Worcestershire Sauce

  • 2/3 cup sour cream

  • 2 Tbsp All-Purpose flour

  • 1 tsp Kosher salt

  • ½ tsp ground white pepper


  1. Cut the chicken breast into ½ inch pieces.  Dredge in the flour with the salt and pepper.  Shake off excess flour.

  2. In a medium skillet on medium high heat, sauté the chicken, stirring often, until lightly seared on all sides. Remove from pan, keep aside. In same pan, add onion, garlic, and Vadouvan Curry. Sauté on medium heat for 4 minutes until translucent, stir often, add mushrooms, sauté for another 3 minutes. 

  3. Add chicken stock and simmer for 10 minutes.  Add seared chicken, Dijon, Worcestershire sauce, and sour cream.  Cook on low heat, stirring often, until chicken is tender and sauce is medium thick. Season to taste. 

  4. Serve hot with buttered egg noodles or your favorite pasta.