Vegan Chicken Korma
Indulge in the rich, creamy flavors of this Vegan Chicken Korma, a plant-based twist on the classic Indian dish! Tender soy chicken pieces are simmered in a luxurious sauce made with coconut milk, cashew cream, and fragrant spices like garam masala, turmeric, and cumin, creating a dish that’s bursting with warmth and depth. Finished with a touch of tangy lemon juice and fresh cilantro, this recipe delivers the perfect balance of savory, creamy, and aromatic notes. Ready in just 45 minutes, this vegan korma is ideal for weeknight dinners or special occasions, and pairs beautifully with fluffy basmati rice or warm naan. Perfect for vegans and anyone looking to enjoy a comforting, dairy-free version of this iconic dish!
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Recipe Information
Ingredients
- 300 grams Soy chicken pieces
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 400 milliliters Coconut milk
- 50 grams Cashew nuts
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Start by soaking the cashew nuts in hot water for 15 minutes to soften them.
While the cashews are soaking, finely chop the onion and mince the garlic and ginger.
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Add the minced garlic and ginger to the pan and cook for another minute until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for an additional 1-2 minutes, stirring frequently to avoid burning the spices.
Drain and blend the soaked cashew nuts with a few tablespoons of water to make a smooth paste.
Add the soy chicken pieces to the pan, stirring to coat them well with the spices.
Next, add the tomato paste and cook, stirring, for 2 minutes.
Pour in the coconut milk, cashew paste, and salt, stirring to combine everything thoroughly.
Reduce the heat to low, cover the pan, and let the korma simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken.
Once cooked, stir in the lemon juice and adjust the seasoning with more salt if needed.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with basmati rice or naan.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 51.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
