Vegetarian Chicken Madras Curry
Indulge in the bold and aromatic flavors of this Vegetarian Chicken Madras Curry, a plant-based twist on the classic Indian favorite. Perfectly spiced with madras curry powder, cumin, coriander, and turmeric, this hearty dish is simmered with tender vegetarian chicken pieces, creamy coconut milk, and juicy diced tomatoes for a rich, velvety texture. Infused with garlic, ginger, and a hint of green chili, the curry delivers just the right amount of heat and depth. Quick to prepare in just under an hour, this satisfying recipe is a delicious option for dinner and pairs beautifully with fluffy steamed rice or warm naan bread. Garnished with fresh cilantro and a splash of zesty lemon juice, it’s a vibrant, gluten-free meal that will impress vegetarians and meat-eaters alike!
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Recipe Information
Ingredients
- 300 grams vegetarian chicken pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili, finely chopped
- 2 tablespoons madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 400 grams canned diced tomatoes
- 250 milliliters coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until they are golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped chili. Cook for another 2 minutes until fragrant.
Add the madras curry powder, ground cumin, ground coriander, and turmeric to the pot. Stir well to coat the onions and spices together and cook for 1 minute.
Pour in the canned diced tomatoes and bring to a gentle simmer. Let this cook for about 5 minutes, allowing the tomatoes to break down.
Add the vegetarian chicken pieces to the pot and stir to combine, ensuring they are well-coated with the tomato and spice mixture.
Pour in the coconut milk and stir well. Reduce the heat to low and let the curry simmer gently for about 20 minutes, allowing the flavors to meld together.
Season the curry with salt and add the lemon juice.
Garnish the curry with fresh cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4149 mg | 180% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 39.7 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2158 mg | 46% | |
*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.
