Vegan Butter ‘Chicken’

The BEST rich & creamy vegan butter ‘chicken’ recipe! This is a go-to meal in our home and a family favourite.

Ingredients:

350-400g vegan chicken (store-bought or homemade, recipe here)

Marinade

2 tbsp red curry paste

1 tsp garam masala

1 tsp garlic powder (or 4 cloves crushed garlic)

1 tbsp lemon juice

1 tsp salt

1 tsp paprika

1 tbsp maple syrup

Sauce

2 tbsp olive oil

1 onion, diced

4 cloves garlic, crushed

1 can crushed tomatoes

1 can coconut cream

2 tbsp curry powder

1 tsp brown sugar

1 tsp garam masala

1/2 tsp salt

To Serve

Basmati Rice

Garlic flatbreads (optional)

Parsley (optional)

Method:

In a bowl, combine the marinade ingredients: red curry paste, garam masala, garlic, lemon juice, salt, paprika, and maple syrup. Mix well, then coat the vegan ‘chicken’ thoroughly in the marinade. Set aside to allow the flavours to infuse.

Heat olive oil in a large pan over low heat. Add the diced onion and sauté for 5-10 minutes until soft and translucent. Add the crushed garlic and continue to cook for another 5 minutes, allowing the garlic to become fragrant.

Increase the heat to medium and add the marinated vegan chicken to the pan. Fry for about 5 minutes, stirring occasionally, until the 'chicken' is well-coated and slightly browned.

Pour in the crushed tomatoes and coconut cream, then add the curry powder, brown sugar, garam masala, and salt. Stir everything together and bring to a gentle simmer. Reduce the heat to low and let the sauce cook for 20 minutes, stirring occasionally, until it thickens and the flavours meld together.

While the sauce is simmering, cook the basmati rice according to the package instructions.

To serve, spoon the rice onto plates and top with the rich and creamy vegan butter ‘chicken.’ For an extra touch, serve with garlic flatbreads and a sprinkle of fresh parsley if desired.