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Vegan chicken curry served over rice on a white plate, top view.

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
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 3

Ingredients
  

  • 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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