Quorn chicken curry recipe
Being a vegetarian does not mean that you cannot enjoy a good chicken curry.
Using meat-free quorn chicken in vegetarian recipes can be just as tasty as the real thing if cooked correctly with the right ingredients.
Chefs vegetarian Quorn chicken curry recipe is very delicious and easy to cook.
To see the step-by-step video recipe to my tasty veggie chicken curry just click on the video window at the bottom of this recipe or see the link here vegetarian chicken curry video recipe
Ingredients for Vegetarian Curry Recipe
I Pack of Meat-free Quorn chicken
1/2 Onion (chopped)
2-3 Handfuls Spinach
1 Large Mushroom (chunks)
1-2 Garlic Cloves (chopped)
2 Inch Fresh Ginger (diced)
1 Large Tbsp Tomato Puree
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cayenne Pepper
1/2 tsp Yellow Mustard Seeds
1/2 tsp Kalonji Seeds
1 tsp Cumin Seeds
1 tsp Turmeric
Pinch Salt (optional)
Cold Water
Rapeseed Oil
Picture of freshly chopped large flat mushrooms.
I Pack of Meat-free Quorn chicken
1/2 Onion (chopped)
2-3 Handfuls Spinach
1 Large Mushroom (chunks)
1-2 Garlic Cloves (chopped)
2 Inch Fresh Ginger (diced)
1 Large Tbsp Tomato Puree
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cayenne Pepper
1/2 tsp Yellow Mustard Seeds
1/2 tsp Kalonji Seeds
1 tsp Cumin Seeds
1 tsp Turmeric
Pinch Salt (optional)
Cold Water
Rapeseed Oil
Picture of freshly chopped large flat mushrooms.
How to make a vegetarian Quorn chicken curry recipe
Grind together yellow mustard seeds, cumin seeds and black kalonji seeds to a powder.
Use a blend to make the fresh ginger, garlic, onion and cayenne pepper into a paste.
You can add a few drops of cold water to help blending it into a paste.
You can add a few drops of cold water to help blending it into a paste.
Heat a large pan and drizzle in some oil.
Add the turmeric and onion paste and fry for 4-5 minutes stiring always.
Add the meat-free chicken pieces fry for a few minutes in the paste coating all of the chicken pieces.
Add the turmeric and onion paste and fry for 4-5 minutes stiring always.
Add the meat-free chicken pieces fry for a few minutes in the paste coating all of the chicken pieces.
Add the cup of water and mushrooms bring to the boil and simmer.
After 5 minutes add cumin powder, coriander powder, tomato puree and mushrooms, stir well.
After 5 minutes add cumin powder, coriander powder, tomato puree and mushrooms, stir well.
Keep adding small amounts of water as the curry drys up with a drizzle of oil.
Add a pinch of salt if desired.
Add a pinch of salt if desired.
After 10-15 minutes of simmering when chicken is cooked and soaked up the aromatic flavours add the fresh spinach leaves pressing them into the curry sauce with a spoon or spatula.
Spinach takes very little time to cook so as soon as the spinach wilts add some fresh coriander leaves.
Spinach takes very little time to cook so as soon as the spinach wilts add some fresh coriander leaves.
Enjoy Chef Jeenas delicious vegetarian quorn chicken curry recipe.
Serve with roti, rice, naan bread and yogurt.
Serve with roti, rice, naan bread and yogurt.
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