Vegan Chicken Korma

Indulge in the rich, aromatic flavors of Vegan Chicken Korma, a plant-based twist on the classic Indian dish. This hearty recipe features tender soy chicken pieces simmered in a creamy coconut milk and cashew-based sauce, infused with fragrant spices like garam masala, cumin, and turmeric. A perfect balance of warmth and richness, this korma is easy to prepare in just 45 minutes, making it an ideal choice for weeknight dinners or special occasions. Garnished with fresh cilantro and a splash of lemon juice, it's best served alongside fluffy basmati rice or warm naan for a complete, satisfying meal. Whether you're vegan or simply exploring plant-based options, this dish is a flavorful way to enjoy authentic Indian cuisine without compromise.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Soy chicken pieces
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch Fresh ginger
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 400 milliliters Coconut milk
• 50 grams Cashew nuts
• 2 tablespoons Tomato paste
• 1 teaspoon Salt
• 2 tablespoons Cilantro leaves
• 1 tablespoon Lemon juice

Directions

Step 1

Start by soaking the cashew nuts in hot water for 15 minutes to soften them.

Step 2

While the cashews are soaking, finely chop the onion and mince the garlic and ginger.

Step 3

Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.

Step 4

Add the minced garlic and ginger to the pan and cook for another minute until fragrant.

Step 5

Stir in the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for an additional 1-2 minutes, stirring frequently to avoid burning the spices.

Step 6

Drain and blend the soaked cashew nuts with a few tablespoons of water to make a smooth paste.

Step 7

Add the soy chicken pieces to the pan, stirring to coat them well with the spices.

Step 8

Next, add the tomato paste and cook, stirring, for 2 minutes.

Step 9

Pour in the coconut milk, cashew paste, and salt, stirring to combine everything thoroughly.

Step 10

Reduce the heat to low, cover the pan, and let the korma simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken.

Step 11

Once cooked, stir in the lemon juice and adjust the seasoning with more salt if needed.

Step 12

Garnish with freshly chopped cilantro leaves before serving.

Step 13

Serve hot with basmati rice or naan.

Nutrition Facts

Serving size	(1092.2g)

Amount per serving	% Daily Value*
Calories	1308.7

Total Fat 69.0g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3993.8mg	0%
Total Carbohydrate 120.0g	0%
Dietary Fiber 18.5g	0%
Total Sugars 51.0g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 343.6mg	0%
Iron 15.3mg	0%
Potassium 2610.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 17.7%

Carbs: 35.9%