Sunday, September 26, 2010

Vegetarian Chicken Curry

This is a meat substitute known as mock meat. It’s made with textured soya protein and mushroom stems.  Available in variety of forms like lamb chops, fish slices, beef and prawns. 100% vegetarian mock meat is popular among Buddhist Chinese during their vegetarian days. This can be found in Asian / Oriental stores.

Serves 3-4

For Marinating
300g of mock chicken – you may use preferred mock meat

1 tbsp soy sauce
1 tbsp tomato puree
2 tbsp vegetable oil
For curry1 onion chopped

1 tbsp minced garlic and ginger
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1 sprig curry leaves
1 tbsp tomato puree
2 tbsp plain yoghurt (optional)
2 tbsp curry powder
1 tbsp chili powder
1 tsp garam masala
200 ml milk mixed with 100ml water (200ml coconut cream)
2 tbsp vegetable oil
Salt to taste

Marinate mock chicken by mixing them with soy sauce and tomato puree, set it aside for 1-2 hours.

Heat oil in a pan add marinated meet, stir fry till it’s skin is crispy and turns into golden color. Set them aside.

Heat oil in same pan add garlic ginger, onion, curry leaves, mustard seeds, fennel seeds, fenugreek seeds sauté for a minute. Add tomato puree, yoghurt, curry powder, chili powder stir well, till it forms a thick paste.

Add milk diluted in water, salt and bring to boil. When curry forms a thick gravy, add mock meat, turn off heat add garam masala.

Serve hot with steaming rice / roti / bread.

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