Easy “Chicken” Korma (Vegan)

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I love a good curry. Indian food is easily my favourite cuisine, and I spent many an evening making all sorts of curries at home before going vegan. Since going vegan, a combination of being too busy and having to work out what to put in the curries in place of meat has put me off trying to do all but the simplest veg curry. No vegan chicken korma in sight for the forseeable, or so I thought.

Back last month, my home ed besties arranged a girls night in. We try to do it once a month but in reality we manage it three or four times a year! Nicky is a long time vegan and put on the most amazing Indian spread I’d ever seen. Her “not chicken” korma was amazing – I honestly hadn’t tasted anything close in years. Her secret? Patak’s spice pots. Which left me wondering “why the hell haven’t I ever thought of using curry pastes?”

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Easy vegan “chicken” korma recipe

This is honestly so easy I’m not sure I should call it a recipe. It’s pretty much how korma should taste – sweet and creamy, slightly coconutty, with a silky mouthfeel. The Iceland No Chick Strips feel enough like chicken to make you slightly uneasy – if I’d been served this at a restaurant, I’d be straight in the vegan Facebook groups telling everyone I’d been served meat. The Patak’s korma paste make easy work of the prep. It almost feels like cheating. This isn’t angelic, wholefood veganism. This is veganism for very naughty boys and girls.

Rhian: “I really like this. You should make this again.”

Caden: *food baby noises* “More please!”

Shane: “OMG I love it so much! Can you make the red one next?”

Seriously though, how often is it I manage to please all of them with one dish? Winning at life right now!

Ingredients

  • 320g vegan chicken strips (I use Iceland No Chick Strips)
  • 150g Patak’s korma paste
  • 400ml full fat coconut milk
  • 125ml coconut cream
  • 25g creamed coconut
  • 2 tbsps rapeseed oil, for frying
  • 1 tbsp sugar (or an equivalent amount of xylitol, which is what we use)

Method

  1. Fry the vegan chicken in the oil until cooked.
  2. Add the korma paste and some water, gently cook for a minute or so.
  3. Add the coconut milk, coconut cream and creamed coconut.
  4. Add the sugar and simmer until nice and thick. Now it’s ready to serve!

Top tips

Make this recipe even faster and easier by bringing the vegan chicken to room temperature before cooking.

Serve with vegan naan, pilau rice, samosas, vegan cucumber raita, mango chutney and of course a couple of poppadoms for the ultimate vegan Indian fakeaway!


I think I’ll get behind Shane’s request to do the red one (chicken tikka massala) next, followed by my old favourite, a vegetable rogan josh.

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