Vegan Chicken Madras Curry
Indulge in the bold and aromatic flavors of Vegan Chicken Madras Curry, a plant-based twist on the traditional Indian classic. This hearty curry features tender plant-based chicken pieces simmered in a rich tomato and coconut milk sauce, infused with warming spices like cumin, turmeric, and garam masala. Fragrant layers of garlic, ginger, and fresh chili deliver an irresistible depth of flavor, while curry leaves add an authentic South Indian touch. Ready in just 45 minutes, this comforting vegan dish is perfect for a quick weeknight dinner or a crowd-pleasing meal. Serve it hot with steamed basmati rice or fluffy naan for a truly satisfying experience.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Plant-based chicken pieces
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 Fresh green chili, finely chopped
- 10 Curry leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Garam masala
- 400 grams Tomato puree
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 Juice of lime
Directions
Step 1
Heat the coconut oil in a large pan over medium heat.
Step 2
Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3
Stir in the minced garlic, ginger, and chopped green chili, and cook for another 2 minutes, stirring occasionally.
Step 4
Add the curry leaves, ground cumin, ground coriander, ground turmeric, ground cayenne pepper, and garam masala to the pan. Stir well to coat the onions and spices evenly.
Step 5
Increase the heat to high and add the plant-based chicken pieces. Cook for 5 minutes, stirring often, until the pieces are lightly browned.
Step 6
Reduce the heat to medium and pour in the tomato puree. Simmer for 5 minutes, allowing the flavors to meld.
Step 7
Add the coconut milk and salt, stirring to combine. Let the curry simmer for another 10 minutes, or until the sauce has thickened slightly.
Step 8
Taste and adjust the seasoning if necessary. Stir in the chopped cilantro and lime juice before serving.
Step 9
Serve the Vegan Chicken Madras Curry hot, garnished with additional cilantro if desired. Enjoy with rice or naan.
Nutrition Facts
| Serving size | (1244.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1150.9 |
| Total Fat 46.9g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3706.1mg | 0% |
| Total Carbohydrate 116.0g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 42.5g | |
| Protein 76.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 725.1mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 4055.3mg | 0% |
Source of Calories