Vegan Masala Recipe

Vegan Chick'n Korma

Name: Vegan Chick'n Korma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp neutral oil; 160 g plant-based chick'n (any brand); 1 white onion, finely chopped; 4 garlic cloves, finely chopped; 1 inch ginger, grated; 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; 2 tbsp fresh coriander, chopped; 1 tbsp sugar; 1 tsp salt

Plant-based chick’n cooks in a mellow coconut korma scented with cardamom, cumin, coriander, turmeric and garam masala.

Recipe by Craig Logue How our recipes are created

40 minPrep: 10 minCook: 30 minServes 2IndianVegan

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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.

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.

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.

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
1 inch ginger, grated
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
2 tbsp fresh coriander, chopped
1 tbsp sugar
1 tsp salt

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