Vegetarian Chicken Madras Curry

Get ready to spice up your dinner with this flavorful Vegetarian Chicken Madras Curry—a plant-based twist on a classic Indian favorite! Packed with robust spices like madras curry powder, cumin, coriander, and turmeric, this dish delivers a symphony of bold, aromatic flavors. Tender vegetarian chicken pieces are simmered in a rich, creamy sauce made from tomatoes and coconut milk, creating a luscious balance of heat and creaminess. Fresh chopped cilantro and a squeeze of zesty lemon juice add a vibrant finishing touch. Perfect for a cozy weeknight meal, this curry pairs beautifully with steamed rice or warm naan bread. Ready in under an hour, it's a must-try for those seeking an easy yet deeply satisfying vegan-friendly curry recipe!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams vegetarian chicken pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 green chili, finely chopped
• 2 tablespoons madras curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 400 grams canned diced tomatoes
• 250 milliliters coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic, grated ginger, and chopped chili. Cook for another 2 minutes until fragrant.

Step 4

Add the madras curry powder, ground cumin, ground coriander, and turmeric to the pot. Stir well to coat the onions and spices together and cook for 1 minute.

Step 5

Pour in the canned diced tomatoes and bring to a gentle simmer. Let this cook for about 5 minutes, allowing the tomatoes to break down.

Step 6

Add the vegetarian chicken pieces to the pot and stir to combine, ensuring they are well-coated with the tomato and spice mixture.

Step 7

Pour in the coconut milk and stir well. Reduce the heat to low and let the curry simmer gently for about 20 minutes, allowing the flavors to meld together.

Step 8

Season the curry with salt and add the lemon juice.

Step 9

Garnish the curry with fresh cilantro before serving.

Step 10

Serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(1196.3g)

Amount per serving	% Daily Value*
Calories	1097.5

Total Fat 57.8g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 20.2g
Cholesterol 8mg	0%
Sodium 4148.9mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 39.7g
Protein 69.5g	0%

Vitamin D 0IU	0%
Calcium 428.5mg	0%
Iron 14.5mg	0%
Potassium 2158.0mg	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: 46.3%

Protein: 24.7%

Carbs: 29.0%