Vegan Chicken Curry

A bowl of curry with vegetables and bread on a table

Course: Dinner

Cuisine: Asian inspired, British

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 392kcal

Author: Jacq

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.

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US Customary - Metric

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