Vegan Masala Recipe

Vegan Chicken Madras

Name: Vegan Chicken Madras
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp neutral oil; 5 cardamom pods; 1 cinnamon stick; 1 tsp cumin seeds; 1 large onion, chopped into small pieces; 1 tbsp garlic puree; 2 tbsp tomato puree; ½ tsp salt; 1 tsp turmeric powder; 1 tsp chilli; 2 tbsp madras curry powder; 1 pack Love Seitan Coarse Shredded Seitan Chyck’n (or similar); 400ml water; small handful fresh coriander, chopped

Crisp seitan simmers in a fiery Madras sauce layered with cardamom, cinnamon, cumin and tomato for bold, warming flavour.

Recipe by Craig Logue How our recipes are created

40 minPrep: 10 minCook: 30 minServes 4IndianVegan

Vegan Chicken Madrasvegan madras

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From the kitchen

What to expect

This Vegan Chicken Madras brings warmth and comfort to the table, perfect for family gatherings or weeknight dinners.

Serving idea

Best served simply

Serve it alongside steaming basmati rice and warm naan for a fulfilling meal.

Cook the recipe

Method

1
In a large frying pan, heat 1 tablespoon of neutral oil over medium heat. Add 1 pack of shredded seitan chyck’n and fry until golden and crispy; then, remove from the pan.
2
In the same pan, add 5 cardamom pods, 1 cinnamon stick, and 1 teaspoon of cumin seeds, allowing them to bloom for about 30 seconds.
3
Add the chopped onion and sauté for 5 minutes until softened. Then stir in 1 tablespoon of garlic puree and cook for another minute.
4
Incorporate 2 tablespoons of tomato puree, ½ teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon chilli, and 2 tablespoons of madras curry powder. Stir well to combine and cook the spices for a few minutes, then pour in 400ml of water.
5
Return the crispy seitan to the pan, cover, and let simmer for 20 minutes.
6
Before serving, stir in a small handful of chopped fresh coriander.

Gather everything first

Ingredients

•1 tbsp neutral oil
•5 cardamom pods
•1 cinnamon stick
•1 tsp cumin seeds
•1 large onion, chopped into small pieces
•1 tbsp garlic puree
•2 tbsp tomato puree
•½ tsp salt
•1 tsp turmeric powder
•1 tsp chilli
•2 tbsp madras curry powder
•1 pack Love Seitan Coarse Shredded Seitan Chyck’n (or similar)
•400ml water
•small handful fresh coriander, chopped

A few useful notes

Notes

•Adjust the spiciness by varying the amount of chilli used. The sauce will thicken as it simmers, so feel free to add more water for a looser consistency.
•Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
•The texture of the seitan holds up well, making it a satisfying dish even as leftovers.

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