Vegan Butter Chick’n
In need of a change? Here’s how to make the most flavorful vegan butter chick’n – healthy, easy, creamy, and bursting with exotic aromas!
Ingredients
- For the chick'n:
- 50 g textured soy protein cubes
- 1 tsp minced ginger
- 2 garlic cloves minced
- 1 Tbsp garam masala
- 1 Tbsp coconut oil
- For the sauce:
- 1 medium white onion sliced
- 200 g crushed tomatoes
- 2 garlic cloves minced
- ¼ tsp chili powder
- 2 tsp ground coriander
- 1 tsp cumin powder
- ¼ Tbsp garam masala
- 2 Tbsp coconut oil
- 100 ml coconut milk
- Fresh cilantro
- Fresh lime
- Salt
Instructions
- In a pot, bring some water to a boil, add the soy cubes and cook for 10-15 minutes.
- Drain well and transfer to a bowl. Add ginger, garlic, garam masala, and coconut oil and set aside for 30 minutes.
- In a pan, sautee the onion and garlic in 1 Tbsp of coconut oil.
- Transfer to a blender with the tomatoes, ginger, all the spices and blend until it becomes a paste.
- Add the remaining oil to the pan and fry the soy cubes for 3-5 minutes, stirring constantly.
- Add the sauce and coconut milk. Cook for 5-7 minutes.
- Season with salt to taste.
- Serve with fresh cilantro and lime.
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