Vegan Chicken Curry

If you’re on the lookout for a delicious and wholesome vegan dish that doesn’t compromise on taste, you’re in for a treat! This Vegan Chick’n Curry is a delightful plant-powered alternative to the classic chicken curry, boasting all the rich flavors and aromatic spices you love. This recipe combines tender pieces of plant-based chicken (easily found in stores these days, or replace with tofu) simmered in a spicy cashew cream and tomato sauce. So, let’s dive in and whip up this yummy Vegan Chicken Curry that will undoubtedly become a staple in your plant-based culinary repertoire! Make it for your friends if you have any 😉

The Mughal Empire, which ruled India from the early 16th to the mid-19th century, had a significant impact on Indian cuisine. They introduced Persian and Central Asian culinary traditions, including the concept of rich, fragrant gravies and the use of exotic spices like saffron. This influence can be seen in many curry dishes, which started to incorporate yogurt, cream, and nuts. Thus meat-based curries and vegetable curries were introduced to Indian cuisine.

In the modern era, curry remains a staple of Indian cuisine. It has also become a popular dish in Indian restaurants worldwide, showcasing the diversity and complexity of flavors and techniques used in Indian cooking. Indian cuisine, including chicken curry, has become popular worldwide, and people of various cultural backgrounds enjoy it. Indian immigrants have also contributed to the global popularity of Indian dishes.

Chicken curry can be prepared in countless ways, with different ingredients, spices, and regional nuances. The base for most chicken curries typically includes onions, tomatoes, garlic, ginger, and a blend of spices like cumin, coriander, turmeric, and garam masala. It can be made in a mild, creamy style or a hot and spicy one, depending on regional preferences. We’ll be replacing the meat with plant-based Chick’n without compromising on the flavours.

Ingredients and Substitutes

Ingredients:

• Garlic, minced
• Ginger, minced
• Tomatoes, diced or pureed
• Onion, diced
• Green chili peppers, chopped
• Cashews, soaked in hot water for 30 minutes
• Oil
• Salt to taste
• Vegan chick’n pieces (I used Happyvore or Heura brand). Substitute with firm tofu cubes for a more accessible version.
• Vegetable broth or water

Whole Spices:

• Bay leaves
• Cardamom pods
• Cloves

Dried Spices:

• Ground turmeric
• Red chili powder
• Ground coriander
• Ground cumin
• Garam masala

Ingredient Substitutes:

• Vegan Chick’n: If you can’t find the specified vegan chick’n brands, you can use other vegan meat alternatives like tofu, seitan, tempeh, or any preferred plant-based protein.
• If using Tofu: Use firm tofu, cut into cubes or tear into pieces and use it in place of the vegan chick’n.
• Vegetable Broth or Water: If you don’t have vegetable broth, you can simply use water and add a cube of Vegetable bouillon cubes, and the dish will still be flavorful.

Delicious curries from the blog

Check out my other Curry recipes:

• Creamy Lentil Tofu Masala
• Mushroom Masala – Restaurant Style
• Channa Masala – Chickpea
• Vegan Malai Kofta
• Vegan Palak Paneer (Tofu)

Vegan “Chicken” Curry

This is a delicious vegan chick'n curry that you can make to impress your non-vegan friends (if you have any 😉). It combines tender pieces of plant-based chicken (easily found in stores these days, or replace with tofu) simmered in a spicy cashew cream and tomato sauce!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Cuisine Indian

Servings 3

Ingredients

  

1x2x3x

• 4 cloves garlic minced
• 1 inch ginger minced
• 2 medium tomatoes diced or pureed
• 1 large onion diced
• 2-3 green chili peppers chopped
• ¼ cup cashews soaked in hot water for 30 minutes
• 1.5 tbsp oil
• Salt to taste
• 250 – 300 g vegan chick’n pieces Sub with firm tofu cubes
• 400 ml veg broth or water

Whole spices:

• 1-2 bay leaves
• 5 cardamom pods
• 5 cloves

Dried spices:

• ¼ tsp ground turmeric
• ½ tsp red chili powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp garam masala

Instructions

 

• In a pan, heat oil on medium flame. Add the whole spices (bay leaves, cloves, and cardamom) and let them sizzle for a few minutes until the oil gets infused.
• Once the whole spices start to turn golden, add the chopped onions and stir with a spatula.
• Let the onions cook until well caramelized. This could take 10-15 minutes.
• Once they turn proper brown, add the minced ginger, garlic, and chopped green chili peppers. Cook them until the raw smell goes away, around 3 minutes making sure they don’t stick to the bottom. If required, add some water to deglaze.
• Now add the tomatoes (diced or pureed) and salt to taste and cook until the tomatoes become soft and change color.
• Add the ground spices, except garam masala, and stir that in and cook for another 2-3 minutes until the spices don’t smell raw anymore.
• Now add the vegan chick’n pieces (depending on the brand, they might need to be cooked in a separate pan prior to adding. If you are using tofu, then I suggest you boil them in salted water for about 5 minutes).
• Cook the whole thing with the vegan chick’n pieces for another 2-3 minutes before adding the broth/water.
• Bring it to a boil, add garam masala, and let it all come together.
• In the meantime, blend the cashews with a bit of water and make a cashew cream of sorts.
• Once you cook the curry down for around 4 minutes, add the cashew cream and bring it to a simmer boil.
• Cook for 2-3 minutes and switch it off. Garnish with freshly chopped cilantro/coriander leaves and serve hot with some basmati rice or rotis.

Keyword chick’n curry, chicken curry, Vegan chicken curry

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