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Vegan Chicken Curry

Vegan Chicken Curry

Learn how to make vegan chicken curry with creamy coconut milk and bold spices. A delicious, easy, and satisfying plant-based meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoons vegetable oil e.g., coconut or avocado oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 medium tomatoes finely chopped
  • 1 cup coconut milk full-fat or light
  • 2 cups plant-based chicken soy chunks, seitan, or jackfruit
  • 1 cup water or vegan broth
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon curry powder or paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder optional for heat

Optional Vegetables and Add-Ins:

  • 1 cup bell peppers diced
  • 1/2 cup chickpeas cooked or canned
  • 1 cup spinach leaves

Instructions
 

  • Chop the onions, tomatoes, and any additional vegetables. Prepare the plant-based chicken according to the package instructions (if needed).
  • Preheat the oil in a wide skillet over medium heat. Add the chopped onions and sauté until golden and soft (about 5-7 minutes). Stir in the garlic and ginger, cooking until fragrant (1-2 minutes).
  • Sprinkle in the turmeric, cumin, coriander, curry powder or paste, and chili powder (if using). Toast the spices for 1 minute, stirring constantly, to release their flavors.
  • Add the chopped tomatoes and cook until they soften and form a thick sauce (about 5 minutes). Stir in the coconut milk and water or broth, mixing well.
  • Gently fold in the plant-based chicken and any additional vegetables or chickpeas. Simmer the curry for 10-15 minutes, stirring occasionally, until the flavors meld together.
  • Stir in the garam masala and adjust the seasoning with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lime juice before serving.

Notes

  • For a richer flavor, use full-fat coconut milk. Light coconut milk works if you want a lower-calorie option.
  • Adjust the spice levels to suit your taste. Add more chili powder for extra heat or skip it for a milder curry.
  • If you prefer a thicker curry, simmer it uncovered for a few extra minutes to reduce the sauce.
Keyword Vegan Chicken Curry