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.
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!
250 – 300gvegan chick’n piecesSub with firm tofu cubes
400mlveg broth or water
Whole spices:
1-2bay leaves
5cardamom pods
5cloves
Dried spices:
¼tspground turmeric
½tspred chili powder
1tspground coriander
½tspground cumin
1tspgaram 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.
A couple of notes, it look me over an hour to make. I think I'm a reasonably competent cook, I've made curries and dhal for 30 or more years.
Step 6 says add whole spices (I think you mean powdered, the whole spices are already in).
In the ingredients it says "Substitute with firm tofu cubes for a non-vegan version." Um, a mistake I know.
I love your YouTube channel and will likely try the biryani next! Please keep taking about other random subjects while cooking, I love that.
Hi Matthew! Thank you so much for the feedback. I have now made the necessary corrections to the blog post. Regarding the cook-time, this recipe usually only takes me around 40 minutes from start to finish if I overlap the tasks. But since you mentioned it took you much longer, I increased the time a bit for now and I will ask some people to test the recipe and see if it makes sense to change it to an hour. Thanks again for the detailed review! :D
ABSOLUTELY MY FAVORITE CURRY! Nothing screams cozy and hearty like this and the curry is super versatile - you can use tofu/ chick peas/ sweet potatoes and it all turns out great! Absolutely do not skimp on the cashew cream - it makes all the difference! A staple in my meal prep and you are seriously missing out if you haven’t tried it yet.
Love this!!! Thank you, Vaishnavi! Yes, the cashew cream is key to the texture 😍
View Comments
I made it! It is amazing. Mine looks like this.
@ideogram@social.coop 🔗 https://social.coop/users/ideogram/statuses/111589632325515080
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I made this, and it was amazing.
https://beextravegant.com/vegan-chicken-curry/
#WhatVegansEat
A couple of notes, it look me over an hour to make. I think I'm a reasonably competent cook, I've made curries and dhal for 30 or more years.
Step 6 says add whole spices (I think you mean powdered, the whole spices are already in).
In the ingredients it says "Substitute with firm tofu cubes for a non-vegan version." Um, a mistake I know.
I love your YouTube channel and will likely try the biryani next! Please keep taking about other random subjects while cooking, I love that.
Hi Matthew! Thank you so much for the feedback. I have now made the necessary corrections to the blog post. Regarding the cook-time, this recipe usually only takes me around 40 minutes from start to finish if I overlap the tasks. But since you mentioned it took you much longer, I increased the time a bit for now and I will ask some people to test the recipe and see if it makes sense to change it to an hour. Thanks again for the detailed review! :D
ABSOLUTELY MY FAVORITE CURRY! Nothing screams cozy and hearty like this and the curry is super versatile - you can use tofu/ chick peas/ sweet potatoes and it all turns out great! Absolutely do not skimp on the cashew cream - it makes all the difference! A staple in my meal prep and you are seriously missing out if you haven’t tried it yet.
Love this!!! Thank you, Vaishnavi! Yes, the cashew cream is key to the texture 😍