Vegan Butter Chicken Curry
A delicious recipe for creamy butter chicken curry. With only 20-minute cook time, the vegan chicken chunks come out tender, and the curry sauce so aromatic and flavorful. Serve it with some jasmine rice or vegan naan for the ultimate comfort dish!
Servings: 2 ~3 servings
Ingredients
- 300 grams vegan chicken if using dehydrated soy chunks, you need 300g of re-hydrated meat
- 2 tbsp vegan butter
- 1/2 onion minced
- 2 cloves garlic minced
- 1/2 tbsp ginger minced
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder add more to taste
- 1 tsp ground turmeric
- 1 tsp salt
- 150 ml tomato sauce or purée
- 120 ml coconut milk full fat
- 120 ml soy cream
Instructions
- Heat vegan butter in a pan, and sauté onion, garlic, and ginger.
- Add all the dry spices and vegan chicken. Cook for several minutes until fragrant.
- Add the tomato sauce, coconut milk, and soy cream. Cook on medium-low heat for 20 minutes. Stir occasionally. Add some water if it thickens too much.
- Serve with jasmine rice or vegan naan. Enjoy!