The Mughal Empire, which ruled India from the early 16th to the mid-19th century, had a significant impact on Indian cuisine. They introduced Persian and Central Asian culinary traditions, including the concept of rich, fragrant gravies and the use of exotic spices like saffron. This influence can be seen in many curry dishes, which started to incorporate yogurt, cream, and nuts. Thus meat-based curries and vegetable curries were introduced to Indian cuisine. In the modern era, curry remains a staple of Indian cuisine. It has also become a popular dish in Indian restaurants worldwide, showcasing the diversity and complexity of flavors and techniques used in Indian cooking. Indian cuisine, including chicken curry, has become popular worldwide, and people of various cultural backgrounds enjoy it. Indian immigrants have also contributed to the global popularity of Indian dishes. Chicken curry can be prepared in countless ways, with different ingredients, spices, and regional nuances. The base for most chicken curries typically includes onions, tomatoes, garlic, ginger, and a blend of spices like cumin, coriander, turmeric, and garam masala. It can be made in a mild, creamy style or a hot and spicy one, depending on regional preferences. We’ll be replacing the meat with plant-based Chick’n without compromising on the flavours.
Ingredients and Substitutes
Ingredients:
Garlic, minced Ginger, minced Tomatoes, diced or pureed Onion, diced Green chili peppers, chopped Cashews, soaked in hot water for 30 minutes Oil Salt to taste Vegan chick’n pieces (I used Happyvore or Heura brand). Substitute with firm tofu cubes for a more accessible version. Vegetable broth or water
Whole Spices:
Bay leaves Cardamom pods Cloves
Dried Spices:
Ground turmeric Red chili powder Ground coriander Ground cumin Garam masala
Ingredient Substitutes:
Vegan Chick’n: If you can’t find the specified vegan chick’n brands, you can use other vegan meat alternatives like tofu, seitan, tempeh, or any preferred plant-based protein. If using Tofu: Use firm tofu, cut into cubes or tear into pieces and use it in place of the vegan chick’n. Vegetable Broth or Water: If you don’t have vegetable broth, you can simply use water and add a cube of Vegetable bouillon cubes, and the dish will still be flavorful.
Delicious curries from the blog
Check out my other Curry recipes:
Creamy Lentil Tofu Masala Mushroom Masala – Restaurant Style Channa Masala – Chickpea Vegan Malai Kofta Vegan Palak Paneer (Tofu)
