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Quorn Vegan Butter Chicken

quorn butter chicken

Quorn Vegan Butter Chicken

INGREDIENTS
- 1 box Quorn chicken style fillets, cut into bite-sized chunks
FOR THE MARINADE:
- 1 can coconut cream
- 2 tsp garam masala spice mix
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- Juice of 1/2 lime / lemon

FOR THE SAUCE:
- 1/2 cup raw cashews, soaked overnight in 1 cup of water

- 1 tablespoon olive or coconut oil

- 1 small white onion, diced

- 2 cloves garlic, minced

- 1 teaspoon fresh ginger, grated

- 1 tablespoon garam masala, plus additional to taste

- ½ teaspoon paprika

- ½ teaspoon turmeric

- ½ teaspoon cumin

- 6 tomatoes, chopped

- 1 tablespoon tomato paste
- 1 tablespoon nutritional yeast
- ½ teaspoon cayenne pepper
- Salt & pepper, to taste
- Fresh coriander to garnish

INSTRUCTIONS:
- Combine all the marinade ingredients in a bowl and add the Quorn cubes Set aside and let it marinate while you prepare the sauce.
- Blend the soaked cashews with the water until it becomes a creamy sauce, scoop a dollop out and keep aside for garnish
- Heat oil in a deep non-stick pot. Add chopped onions and cook over medium-low heat until translucent.
- Add garlic, ginger and garam masala, paprika, turmeric and cumin and mix until the onions are coated and fragrant.
- Add chopped tomatoes, tomato paste, and a pinch of salt to the pan and mix. The tomatoes will release a lot of liquid.
- Simmer for 30 minutes to an hour, until all of the excess juices have evaporated.
- Once mixture is reduced to a paste, add it to the blender with the cashews and blend until smooth. Add additional water if needed.
- Return the sauce to pan and add the Quorn cubes along with the marinade. Simmer until heated through.
- Add cayenne pepper, nutritional yeast, and salt & pepper. Taste and adjust flavor, adding more garam masala if needed.
- Serve hot with basmati rice or naan bread. Garnish with the dollop of cashew cream and fresh coriander.

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