This recipe for Vegan Chicken Curry is packed with delicious old-school flavours and is perfect for quick and easy midweek meals or takeout at home. This recipe is based on the old school chicken curries that were popular during the 70s, 80s, and 90s era in British and Scottish Chinese takeaways.
This recipe uses meat free 'chicken' style pieces but these can be replaced with thick slices of mushrooms or tofu, or just your choice of extra vegetables.
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Origins of Old-School Chicken Curry
Old-school British chicken curry was most popular during the 70s, 80s, and 90s and is rather like a mix between an Indian and Chinese curry that has been adapted for British tastes. We say British but it was a popular takeout option in Scottish Chinese takeaways and we are not so sure about the other countries in Britain. It is not a very spicy curry, more like a mild-medium curry and it has a nice creamy curry sauce.
Vegan old school chicken curry
Our vegan version of the old school chicken curry is so creamy, velvety, rich, savoury, sweet, and with just the right amount of spice. Creamed coconut is used for creaminess but also because it happens to be less expensive compared to a can of coconut milk. Although canned coconut can be subbed if it is difficult to source creamed coconut. This is an easy curry as the only spices required are curry powder and garam masala powder.
As this is an old-school curry, raisins or sultanas can be included which we would have loved but our kids object to the dried fruit so these have been included in the recipe as an optional extra.
For the vegan chicken pieces we went with the Co-op supermarket GRO meat free chick'n pieces as we found a few packets reduced at our local supermarket. However, any vegan chicken style pieces can be used either frozen or fresh. Although you may prefer to use a can or two of beans such as chickpeas, and/or some sliced thick mushrooms or small whole mushrooms, or you could just add in some extra vegetables.
For the vegan chicken stock we went with the meat-free OXO chicken stock cubes that are available at UK supermarkets such as Asda and the Co-op. However, any vegan chicken flavoured stock will do or if preferred you can use a vegetable stock. Although the vegan chicken stock does add chicken style flavours that are reminiscent of old-school chicken curry.
This is a nice versatile recipe so do switch out the vegetables listed in the recipe for whatever vegetables you happen to have and need to use up.
Ingredients
The ingredients you will need for this curry recipe are:
- coconut oil or your usual oil (can replace the oil with vegetable stock or broth)
- onion
- celery
- sweet potato
- brussel sprouts (can replace with cabbage or kale)
- bell pepper
- garlic powder (can replace with fresh garlic)
- cornflour (corn starch)
- creamed coconut
- dessicated coconut
- vegan chicken pieces (or tofu, thick sliced mushrooms, vegan Quorn, etc)
- curry powder
- garam masala
- chicken flavoured vegetable stock
Optional:
- lemon juice
How To Prepare
Step 1: Melt the coconut oil or heat ½ cup of vegetable stock.
Step 2: Cook the onion and celery for 5 minutes over a medium heat. Stir frequently.
Step 3: Add in the sweet potato, bell pepper, and Brussel sprouts. Cook for a further 5 minutes stirring now and again.
Step 4: Add the vegan chicken pieces, garlic, and the curry powder. Stir well and cook for 2-3 minutes.
Step 5: Stir through the cornflour [corn starch] and desiccated coconut. Add the creamed coconut.
Step 6: Pour in the vegan chicken stock and bring to the boil.
Step 7: Lower the heat and pop a lid on the pan and simmer for 20-25 minutes until the sweet potato is soft. Whilst the curry is simmering prepare any sides such as rice. Give the curry a stir every now and again.
Step 8: Once cooked mix through the garam masala spice and season with salt and pepper to taste. A squeeze of fresh lemon juice can be added if liked.
Optional garnish: sprinkle with fresh coriander and toasted cashew nuts. Enjoy with sides of rice and naan breads for a delicious takeout at home.
Recipe Notes
Storage
Curry is always tastier the day after cooking as all the flavours continue to develop so leftovers are always a bonus. Store leftover curry within a covered container. It will keep in the refrigerator for up to 3 days. Or freeze for 3-4 months.
Our family love curry sandwiches or curry wraps made with tortilla wraps. We also love toasted curry sandwiches. Simply add a couple of scoops of leftover curry [the curry will likely be very thick after storing in the refrigerator] to a slice of your chosen bread, cover with shredded vegan cheese and pop another slice of bread over. Toast each side using a non-stick skillet, dry fry pan, panini machine or a special toastie maker.
Or use a tortilla wrap to create quick curry pasties. Fill the wrap with curry and shredded cheese and wrap up. Toast until golden, melted and piping hot. The vegan cheese is optional.
Another idea is to use a sheet of vegan puff pastry and create curry pasties/pastries. Follow the instructions on the pasty packet for cooking temperatures and bake until the pastry is puffed up, golden and crispy.
This vegan chicken curry recipe could be prepared solely as a filling for pasties and once the curry has cooked, cool it and store in the refrigerator overnight before using as a filling. This curry recipe could likely fill about 6-8 toasties, pasties or tortilla wraps depending on sizes.
Chopped cashew nuts are a tasty addition to vegan curries but they are even better when toasted and it is really easy to toast cashews in a small non-stick pan. A sprinkle of salt can be added along with the cashews and the pan heated over a medium-high heat. Shake the cashews around frequently and as soon as they start to colour remove from the heat and continue shaking the cashews until they are tinged with golden bits. Don't leave the cashews unattended as we once did and the cashews became quite burnt! Below is an image of our cashews toasting in a mini non-stick fry pan that we purchased for a few pounds from Asda, UK:
More Vegan Curry Recipes
Our family love homemade curries so we do have a lot of favourites that we would like to share with you. A few of our favourites are this Vegan Mango 'chicken' Curry and this Vegan Thai Red Sweet Potato, Broccoli, & Chickpea Curry which is one of our family staple curries as it's so easy and tastes delicious. We also love this Slow Cooker Vegan Tikka Masala as it's just so easy and our Vegan version of a classic Jalfrezi Curry.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Chicken Curry
Equipment
- non-stick skillet/large non-stick saucepan
- cooking spatula
Ingredients
- 1 tablespoon coconut oil (or ½ cup vegetable stock)
- 250 grams vegan chicken pieces (or replace with tofu, tempeh, butterbeans, thick sliced mushrooms, etc)
- 2 medium onions (thick sliced)
- 1 bell pepper (thick sliced, or 130 grams/1 cup of mixed bell pepper such as a frozen mix)
- 2 sticks celery (sliced into batons/thin sticks, can add some of the inner celery leaves)
- 200 grams brussel sprouts (each sprout sliced into 2-3 pieces, or replace with peas, sliced green beans, chopped broccoli florets, kale or cabbage, etc.)
- 2 medium sweet potatoes (sliced into bite size pieces, or replace with white potatoes)
- 1 teaspoon garlic powder (or 4 cloves of fresh, sliced)
- 2 tablespoons curry powder (we use a mild or medium Madras curry powder)
- 1 tablespoon cornflour (or corn starch, add more if you find the sauce too thin)
- 1 tablespoon dessicated coconut (can be replaced with tablepoon of ground almonds)
- 60 grams creamed coconut (can be replaced with around 200 mililitres of canned coconut milk, adjust the vegan stock by reducing it to compenstate for the extra liquid)
- 500 milliltres vegan chicken stock (hot, or vegetable stock, use more if required)
Optional
- 2 tablespoons sultanas or raisens)
Add at end of cooking:
- 2 teaspoons garam masala powder (a squeeze of fresh lemon juice is also a nice addition at the end of cooking)
Instructions
- Melt the coconut oil in a non-stick pot or skillet. Or heat the vegetable stock if using that instead of oil.1 tablespoon coconut oil
- Add the onions and celery. Cook over a medium heat for 5 minutes, stir every now and again. Pop a lid over the pan if preferred.2 medium onions, 2 sticks celery
- Add the sweet potato, brussel sprouts and bell pepper. Cook for another 5 minutes, stir frequently.1 bell pepper, 200 grams brussel sprouts, 2 medium sweet potatoes
- Add in the vegan chicken pieces, garlic, and the curry powder. Stir well. Cook for 2-3 minutes.250 grams vegan chicken pieces, 2 tablespoons curry powder, 1 teaspoon garlic powder
- Next add the cornflour, dessicated coconut, creamed coconut, and pour in the hot vegan chicken stock.[if adding sultanas or raisens pop these in also]The creamed coconut will melt as it cooks but do help it along when stirring the curry by giving it a little mash to break it up.1 tablespoon cornflour, 1 tablespoon dessicated coconut, 60 grams creamed coconut, 500 milliltres vegan chicken stock, 2 tablespoons sultanas
- Simmer for 20-25 minutes with a lid askew on the pan. Remove the lid and continue to cook if the potatoes need longer.Pour in a extra stock if necessary if the curry sauce is getting too thick to cook the vegetables.
- [Whilst the curry is cooking prepare any sides, if having, such as rice.]
- Remove from the heat and stir through the garam masala. Season to taste with salt and black pepper.[if you added extra stock and the resultant curry is a little thin it can be easily thickened up with the addition of extra cornflour [cornstarch] slurry which is just equal quanities of cornflour and water stirred together. See below for method stated within the recipe notes]2 teaspoons garam masala powder
- Optional: Serve with naan bread, cooked rice, fresh corinader and a sprinkle of plain or toasted cashews.
Optional: Toasting cashews [can replace with peanuts, flaked almonds, sunflower or pumpkin seeds]
- Add a handful of chopped cashew pieces into a small non-stick pan, along with a sprinkle of salt if liked, and over a medium-high heat toast the cashews by shaking the pan often. Once the cashews start to colour remove the pan from the heat and continue to shake or stir the cashews as they will continue to colour within the residual heat.
Notes
- Store leftover curry for up to 3 days, within a covered container, in the refrigerator.
- Or freeze for 3-4 months.
- Reheat by popping the curry into a non-stick pot or pan and gently reheat until piping hot. If necessary add a little extra stock, water, coconut milk, or some plant-based milk to loosen up the curry sauce if it has become very thick.
- Any vegetables can replace the ones stated within the recipe so use what you have to hand, is in season and cheaper, or even what is available in the reduced section of the supermarket. Using leftover vegetables is also a great idea, especially leftover cooked potato. simply adjust the cooking time as the vegetable won't need too much initial cooking or simmering in the curry sauce.
- Creamed coconut block can be replaced with coconut milk. Use around 200 millilitres of coconut milk and adjust the amount of vegan stock.
- Whilst cooking the curry if your sauce is too thin at the end stage, it can be easily thickened by mixing one tablespoon of cornflour [cornstarch] with one tablespoon or two of water and stirring to combine. Pour or scrape this into the curry and simmer for a minute. This will thicken up the sauce. If required an extra tablespoon of cornflour can be made up and added to the curry again.
Nutrition
Comments
We would love to know how you got on with the vegan chicken curry recipe so do drop us a comment below. We appreciate all feedback. Thanks so much! Jacq x
Louisehanrahan says
I'd try it with bean sprouts pak choi carrots mushrooms the veg chicken big onions thanks 😊
Jacq says
Your very welcome! That sounds very tasty especially the Pak choy and mushrooms, think I will try that also, Yum!