The Ultimate Vegan 'Chicken' Curry Recipe!
So I recently posted this photo on my Instagram page, showing a veganised version of a chicken curry, and so many of you guys were asking for the recipe! I must add that this recipe is one my mum has in one the cookbooks she owns, which I then altered to make suitable to vegans and I have to admit its super delicious, and a really convincing dupe of the original chicken curry I grew up eating.
For the chicken chunks I used the Vegetarian Butcher no chicken chunks that you can get in Waitrose. I think these are great and cook in the same way you would chicken, so browning off, and then adding into the sauce later, and were honestly delicious. They remind me a lot of the chunks you find in M&S or by Oomph if you are unable to get hold of these!
Now onto the recipe! As I mentioned above, this was not originally mine, and I have only made it vegan friendly!
Sprinkle the chicken chunks with the spice mix (1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne) leave to 'marinate' for a couple of hours
Put 7 cloves of garlic, a thumb size chunk of ginger and 1 white onion in a blender with a enough water to allow it to blend and become a paste
Heat the oil, and brown the chunks removing them as they cook.
Using the left over oil pour in the garlic paste and cook for about 5 minutes.
Add in the remaining spices (1 teaspoon ground coriander, 1/4 turmeric, 1 teaspoon cumin, and 1/4 teaspoon cayenne)
Then pour in 1 can of chopped tomatoes, cook for 5 minutes and then add in 4 tablespoons of vegan yogurt- I like to use the Alpro Go On yogurt as it is super thick!
Add back in the chicken chunks and a cup of water, and simmer for 15 minutes.
Take off the heat a finish with a tablespoon of vegan cream- I just use the alpro soy cream for this!
Garnish with fresh coriander.