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–+ servings
Butter Chick’n

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 2

Ingredients 

For the chick'n:

  • 50 g textured soy protein cubes
  • 1 tsp ginger minced
  • 2 cloves garlic minced
  • 1 Tbsp garam masala
  • 1 Tbsp coconut oil

For the sauce:

  • 1 white onion sliced
  • 200 g tomatoes crushed
  • 2 cloves garlic 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 for garnish
  • fresh lime for serving
  • salt to taste

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 the ginger, garlic, garam masala, and coconut oil, then set aside to marinate for 30 minutes.
  • In a pan, sauté the onion and garlic in 1 Tbsp of coconut oil.
  • Transfer to a blender with the tomatoes, ginger, and all the spices, then blend into a smooth 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, then cook for 5-7 minutes.
  • Season with salt to taste.
  • Serve with fresh cilantro and lime.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of coconut milk. The soy cubes can be swapped 1:1 for pressed tofu, cauliflower florets, or chickpeas.