Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce

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Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce

Equipment

  • Pot
  • Blender

Ingredients

  • 1 tsp vegetable oil
  • 3 bay leaves
  • 3 green cardamom pods opened
  • 3 cloves
  • 2 inch cinnamon stick
  • 1/2 red onion chopped
  • 1 medium tomato
  • 1 tbsp tomato paste
  • 4 cloves of garlic
  • 1/2 inch ginger
  • 1 package of vegan chicken
  • 1 green chile
  • 3/4 cup water
  • 1 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp brown sugar
  • 2 cup soy curls dry, not rehydrated
  • 1/2 cup Non dairy yogurt
  • 3/4 cup coconut milk
  • 3 tsp dried fenugreek leaves kasoori methi
  • garam masala to taste
  • 1/4 cup cilantro for garnish

Instructions

  • Add the oil to a pot and wait for it to get hot. Add the whole spices and mix for 30 seconds until fragrant, then add the minced onions and saute until translucent.
  • Put the tomato, tomato paste, garlic, ginger, chili with 3/4 cup water on your high-speed blender.
  • Add ground spices and mix them in. Add tomato mixture to the IP and mix it in. Switch off saute mode.
  • Add the dried soy curls, salt, sugar, dairy-free yogurt and mix in. Close the lid and pressure cook for 15 mins, natural release.
  • Open the lid and add the coconut milk and bring to a boil. Taste and adjust salt and flavor.
  • Mix the garam masala and fenugreek leaves. The fenugreek leaves can be toasted in advance and mixed as needed.
  • Serve garnished with cilantro, cayenne pepper, and some freshly cut lime wedges. Tastes best with toasted bread.

Kitchen tools

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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