Vegan Chicken Curry

This vegan chicken curry recipe is the best thing to happen to a pack of plant-based "chicken" bits. Super creamy and ready in no time, this is one of those dishes that you can easily make on a busy weeknight instead of ordering in.

If you have a pack of vegan "chicken" bits in the fridge and you're not quite sure what to do with it, this curry is the perfect choice.

The creamy, rich sauce is boldly flavored and pairs great with the texture of plant-based "chicken".

I like to serve this curry over basmati rice, but it also works great with naan bread. It's just the perfect alternative to ordering in on a busy weeknight.

If you're looking for a way to add more protein to this dish, you can also add some chickpeas or tofu. They'll soak up all the delicious flavors in the curry and make it even more satisfying.

Why you'll love this vegan chicken curry

• A quick and easy meal option for a busy weeknight
• Super creamy and satisfying
• A delicious and healthy alternative to ordering in

Ingredients and substitutions

Coconut oil - You can substitute coconut oil with vegetable oil or any other neutral-flavored oil.

Onion - Adds flavor and texture to the curry. You can use any type of onion you have on hand.

Garlic and ginger - These essential aromatics add depth and complexity to the dish.

You can use a store-bought ginger-garlic paste if you don't have fresh ginger and garlic on hand.

Spices - I used a blend of ground cumin, ground coriander, cayenne pepper, and ground turmeric to add flavor and complexity to the curry. You can adjust the amount of spices to your liking.

Plant-based "chicken" - Plant-based "chicken" bits are the protein component of the dish.

I used the ones from the Vegetarian Butcher. You can use any vegan protein source you prefer, such as tofu, tempeh, seitan, or chickpeas.

Crushed tomatoes - You can substitute with tomato puree or canned diced tomatoes.

Coconut milk - For an extra creamy curry, use full-fat coconut milk.

Baby spinach - Fresh baby spinach adds nutrition and color to the curry. Any leafy greens, such as kale or collard greens, work in this curry.

Fresh cilantro (coriander) - You can substitute fresh coriander with parsley or omit it if you don't like it.

How to make vegan curry with "chicken" pieces

Heat the coconut oil in a large pan over medium heat.

Add the diced onion and cook for about 5 minutes or until the onion is soft and translucent.

Add the chopped garlic and minced ginger and cook for another 2 minutes, stirring occasionally.

Next, add the ground cumin, ground coriander, cayenne pepper, and ground turmeric to the pan, and stir for 1 minute to toast the spices.

Add the plant-based "chicken" pieces to the pan and cook for about 3 minutes or until the pieces are lightly browned.

Pour in the crushed tomatoes and stir everything together.

Bring the mixture to a simmer, cover the pan with a lid and cook for 15 minutes, or until the sauce has thickened and the "chicken" pieces are fully cooked.

Stir in the coconut milk and simmer for another 5 minutes.

Add the baby spinach to the pan and cook for 1-2 minutes or until the spinach has wilted.

Season with salt and freshly ground black pepper to taste.

Serve the vegan chicken curry hot, garnished with a handful of fresh cilantro (coriander) on top.

Leftovers and storage

• Store leftover vegan chicken curry in an airtight container in the refrigerator for up to 4 days.
• Reheat the curry in a pot over medium heat until it's heated through, stirring occasionally. Alternatively, you can reheat it in the microwave.
• You can freeze leftovers for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating.

Recipe notes and tips

• This vegan chicken curry is great served with rice or naan bread. For a low-carb option, serve it over steamed cauliflower rice.
• If you don't have plant-based "chicken" available, you can use chickpeas, tofu, or any other vegan protein alternative.
• Looking for a way to add a little extra kick to this vegan curry? Try adding a diced jalapeño or serrano pepper for some spice.
• You can also add in other vegetables, such as bell peppers, carrots, or sweet potatoes, to make the curry more filling and nutritious.

If you liked this vegan chicken curry, you might also like some of my other easy vegan curry recipes:

• Chickpea Korma Curry
• Thai Coconut Chickpea Curry
• Vegan Malaysian Curry
• Vegan Tofu Massaman Curry
• Aubergine and Chickpea Curry

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