How To Make Butter No-chicken Curry, Recipe by Madeline Olivia
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Easy
Alex’s favourite is Indian food, and it’s up there as one of mine too.
Butter chicken, or traditionally murgh makhani, is rich, tomato-y and creamy, and easily adaptable.
Simply swap the chicken for tofu, your favourite vegan chicken alternative or seitan and substitute the butter for the many vegan butters available now.
The most important step is to marinate the tofu to give it depth of flavour. This is ideal for those with a milder palate or it can be made spicier with additional chilli.
Excerpt from Make it Vegan by Madeline Olivia (Hardie Grant, £25), Photography by Ali Green and Clare Winfield
Ingredients for Butter No-chicken Curry
- ½ teaspoon each of ground turmeric, fenugreek leaves, ground coriander and garam masala
- Pinch each of chilli powder and paprika
- Thumb-sized piece (about 5 cm/2 in) of fresh ginger root
- 2 garlic cloves, minced
- Drizzle of vegetable oil
- Juice of ½ lemon
- 100 g (3. oz) vegan coconut yoghurt
- Salt and freshly ground black pepper
- 600–800 g (14 oz–1 lb 5 oz) tofu (or 2 blocks), chopped into cubes, vegan chicken alternative or seitan
For the curry sauce - 80g (2 ¾ oz/ ½ cup) cashews
- 400g (14 oz) tin of chopped tomatoes
- 2 tablespoons vegan butter or vegetable oil
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 1 green chilli, finely chopped
- 250 ml (8 fl oz/1 cup) water
- ½ teaspoon each garam masala and fenugreek leaves
- 100 ml (3 ½ fl oz) coconut cream
Optional - Coriander (cilantro), to serve
- Rice or vegan naan, to serve
How to make Butter No-chicken Curry
- To make the marinade, mix all the spices, ginger, garlic, oil, lemon juice and yoghurt together in a large bowl. Season with salt and pepper. Add the tofu, vegan chicken or seitan and leave to marinade for at least 1 hour, or overnight.
- For the curry sauce, blend the cashews and tomatoes together in a blender or food processor until smooth. Set aside.
- Heat the vegan butter or vegetable oil, cinnamon stick, cloves and cardamom in a large saucepan over a medium heat for a few minutes. Add the marinated tofu, vegan chicken or seitan, along with the marinade, and fry for 10 minutes, or until golden.
- Add the green chilli and fry for a few more minutes.
- Pour over the puréed tomato and cashew paste, then add the measured water and adjust if the curry needs more water. Bring to the boil, reduce the heat and simmer for 5–10 minutes.
- Add the garam masala and fenugreek, then pour in the coconut cream and stir through.
- Serve with coriander and rice or vegan naan.
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