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Heavy-bottomed cooking pot
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Vegan Masala Recipe
Vegan Chick'n Korma
Plant-based chick’n cooks in a mellow coconut korma scented with cardamom, cumin, coriander, turmeric and garam masala.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 10 minCook: 30 minServes 2IndianVegan
vegan chicken kormavegan currydairy free currydairy free kormameat free kormameat free curry
From the kitchen
What to expect
This chick'n korma balances creamy coconut milk and aromatic spices, creating a warm hug of a dish for any day of the week.
Serving idea
Best served simply
Enjoy it served with fluffy rice, naan, or a side of mango chutney for a complete meal.
Useful equipment
Tools that make this recipe easier
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Cook the recipe
Method
- 1
In a pestle and mortar, crush together 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, and the seeds from 4 cardamom pods. Set aside.
- 2
Heat 2 tablespoons of neutral oil in a large frying pan over medium heat and fry 160g of chick'n for 3-4 minutes until golden on all sides. Remove and set aside.
- 3
Add 1 finely chopped onion to the same pan and sauté for about 6 minutes, until soft and beginning to gain some colour. Stir in 4 chopped garlic cloves and the chopped ginger, cooking for 1 minute until fragrant. Add 1 tbsp garam masala and 2 tsp turmeric, then stir for 30 seconds.
- 4
Return the chick'n to the pan along with the spice mix, then pour in 200ml coconut milk, 200ml water, and 1 tbsp sugar. Simmer over low heat for 10 minutes, stirring regularly until the sauce thickens and becomes glossy.
- 5
Stir in 10g of desiccated coconut and a small handful of chopped coriander. Season generously with salt and pepper, then turn off the heat and let the korma stand for 10 minutes before serving.
Gather everything first
Ingredients
- •2 tbsp neutral oil
- •160 g plant-based chick'n (any brand)
- •1 white onion, finely chopped
- •4 garlic cloves, finely chopped
- •A thumb-sized piece of ginger, finely chopped
- •1/2 teaspoon cumin seeds
- •1/2 teaspoon coriander seeds
- •4 cardamom pods
- •1 tbsp garam masala
- •2 tsp ground turmeric
- •200ml rich coconut milk
- •200ml water
- •10g desiccated coconut
- •A small handful of coriander, finely chopped
- •1 tbsp sugar
- •Salt and freshly ground black pepper
A few useful notes
Notes
- •The korma should have a smooth, creamy texture. If it's too thick, add a splash more water to reach your desired consistency.
- •Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a little water if needed.
- •This dish pairs well with rice, naan, or rice poppadoms, making for a versatile meal.
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