Soy Marinated Curry Chicken (100% Vegan & Vegetarian)

To contact us Click HERE
This curry is deceptive; because you can make them(non-vegetarians) believe that it’s real meat. I always make this curry whenI’m entertaining non-vegetarian guests. Some of them think that I’ve prepared ameat curry especially for them.

Mock chicken, lamb, chicken breasts, prawns and fishare some of the popular fake meats available here in Southeast Asia.  They are made with soya, mushroom stems andother preservatives. Its texture is very much like meat.
It’s a very popular delicacy among Chinese served in restaurants.Some Chinese practice vegetarianism on 1^st and 15^th of eachmonth of Chinese lunar calendar.
It’s not one of my favorite, as I’m used to being avegetarian for 18+ years and even when I was non-vegetarian I only liked seafood and didn’t really enjoy meat. But my DH loves mock meat. But I only cookthem during special occasions. It’s not advisable to consume mock meatregularly as they are highly processed.
Print recipe here
IngredientsServes 4-6
To Marinate250g Mock Chicken chunks2 tbsp dark soy sauce1 tbsp curry powder1 tbsp tandoori powder2 tbsp yoghurt (optional) or vegans can use water
To make Curry1 large onionFew curry leaves4-6 garlic cloves1inch piece of ginger4-6 fresh red chilis1 tomatoHandful of cilantro leaves with stem(Blend all of the above ingredients using foodprocessor)
100ml Indian sesame oil (or any preferred vegetableoil)2 tbsp curry powder1 tbsp chili powder1tsp Tandoori powderPinch of Asafoedita2 tbsp tomato puree200ml coconut cream400ml water1 tsp garam masalaSalt to taste
Method
Mix all ingredients in “To Marinate” section; leave itaside for minimum of 30 minutes.
Heat oil in a large wok, add marinated mock chicken, andstir fry for 5-10 minutes stirring occasionally. When it turns slightly brownand crispy, remove using slotted spoon, and let it dry in kitchen towels. 


In the remaining oil, add blended paste and sauté for4-5 minutes till raw smell evaporates. Stir in curry powder, chili powder,tandoori powder, pinch of asafoedita and tomato puree, mix well till all spicesforms into a thick paste.Note : Color of this spice paste is derived from tandoori powder and tomato puree. I only used 1 tsp of chili powder hence its not so hot in taste.
Add coconut cream, water, mix well, and close the lidand cook for 5-10 minute till gravy starts to simmer.
Add garam masala, salt to taste, turn off heat. Addstir fried mock chicken into the gravy and mix well.
I served this curry with vegetable biryani, my aunt(guest) also liked it with bread, you can also serve it with any type of Indianflat bread.