Vegan Curry Chicken Recipe

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Vegan Curry Chicken Recipe

This Vegan Curry Chicken recipe tastes amazing, it tastes better than the curry chicken I grew up eating, full of flavor and so easy to prepare!

Vegan Curry Chicken

This Vegan Curry Chicken recipe is my favorite version of traditional curry chicken. In Jamaica curry goat or chicken is served at most gatherings, weddings, parties, wakes. Recently,  I served my Vegan Curry Chicken for my guests who were visiting from Jamaica, one of my guests said how the curry chicken tasted so delicious, she was taken aback when I told her that it wasn't chicken. Her brother in response said it was the best vegan meal he had ever eaten. So I decided it is the time that I share this recipe with my readers.

Vegan Curry Chicken

I shared my ever popular, Jamaican Curry Potato Recipe and my quick and easy Curry Cabbage recipe.

Curry recipes came to Jamaica with all the Indians who came to Jamaica as indentured laborers between 1845 and 1917 and is now an integral part of Jamaican cuisine.

Vegan Curry Chicken

 

To prepare the recipe, I first cook the curry powder and the turmeric in oil until brown being careful not to burn them. For the curry powder, I prefer to make my own because the flavors vary so much from brand to brand.  Chief curry powder will work great with my recipe.

I love to season the rehydrated Butler's Soy Curls and bake it before I cook it in the curry sauce, please don't leave out this step, it ensures you get the best results in the end.

I added coconut milk to balance the taste and helps to give a creamy texture especially if the wrong flavor curry is used, I find it really helps. You can also use veggie broth or add a veggie bouillon but just remember to check the amount of salt used in the end.


Categories

Cuisine:

Nutrition

Energy:
204 kcal / 853 kJ
Fat:
12 g
Protein:
7 g
Carbs:
18 g
Per 100g

Cooking Time

Preparation:
30 min
Cooking:
30 min
Ready in:
1 h
For:
6 servings

Ingredients

Soy Curls

Curry

Instructions

  1. Preheat oven 400 degrees F. Prepare a baking sheet with oiled parchment paper and set aside. Place soy curls in a bowl, add warm water to cover and allow to rehydrate for about 10 minutes. Drain Soy Curls, and toss with Bragg's liquid aminos, onion powder, garlic powder, thyme and coconut oil. Spread Soy Curls in a single layer on baking sheet and bake for 30 minutes turning after 15 minutes or until golden brown and crisp on the edges. Set aside.
  2. Heat oil in large saucepan on medium, add curry powder, turmeric and saute for 3 minutes, stirring often and being careful not to burn but must look darker.
  3. Add onion, garlic, green onion, ginger, and thyme, cook for 3 minutes stirring constantly until onions are soft. Add potatoes and stir to coat with seasonings.
  4. Add water, coconut milk and tomato paste, cover saucepan and bring to boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.
  5. Add Baked Soy Curls, salt, and cayenne pepper and chopped cilantro to taste, stir and cook until desired thickness is reached.

Notes

Vegan Curry Chicken

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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25 Comments
  1. Siobhan
    March 1, 2019

    Made this yesterday and had leftovers for breakfast. It was wonderful and the idea of seasoning and baking the soy curls added a new dimension. I just about managed to share with friends and they made some interesting sounds while eating. :P They even got seconds. I think I stuck with your recipe for the most part…I did add some vegan reduced sodium, all-purpose, chicken salt seasoning by Jada Spices. I also substituted half of the curry powder with vindaloo curry seasoning by Frontier (so good). This delight tastes even better next day. Thanks again.

    BIG UP! Six stars. :D

  2. Chessie
    January 6, 2019

    This sounds delicious! I’m sure glad I found your website. As soon as I can get some green onions, I’m fixing this.

    • Michelle Blackwood
      January 6, 2019

      Welcome Chessie, I’m happy you are here and hope you enjoy it.

      • Chessie
        January 31, 2019

        Just checking back to say it’s just as delicious prepared! Can’t wait to try your other recipes. I’ve got your rice & peas and curried cabbage pinned to try.

        Specific notes: This is a great way to use soy curls. At least in my oven, 400 degrees was a little too hot, so some of the tiniest pieces got a little scorched. And I had to add about a half cup of water towards the end of cooking the curry sauce as it was getting a little dry. But it came out a success. I think.

        • Michelle Blackwood
          January 31, 2019

          Thank you for your feedback Chessie, I’m so happy it was a success with your adjustments. Yes, oven temperatures vary plus some of the sizes of the soy curls differ. I hope you enjoy my other recipes, please note that I used brown rice for my recipes.

  3. Janet
    April 8, 2018

    From a Jamaican to another love,love this receipe. I put some pimento seed, nutritional yeast and I also add some coconut cream OMG pure AWESOMENESS!! Who said eating vegan is boring LOL

    • Michelle Blackwood
      April 8, 2018

      Janet thank you, I’m so happy I got the stamp of approval from my fellow Yardie, love how you boost the flavors with the pimento seeds, yeast flakes, and coconut cream. Yum!

  4. Shonoi
    March 12, 2018

    Same question as Philly. What’s your curry powder ingredients? I don’t use store bought curry powder either. I typically just add turmeric as a substitute for curry powder in most recipes. Would the taste be significantly affected without the curry powder?

    • Michelle Blackwood
      March 12, 2018

      Shonoi, I usually use about:
      2 teaspoons turmeric
      1 ½ teaspoons cumin
      1 teaspoon ground coriander
      1/2 teaspoon paprika
      You can also add a little cardamom, fenugreek. I find this combo very healing on the lining stomach.

      • Karen
        March 15, 2018

        Hi Michelle,

        If making your recipe with your curry ingredients (below) – do I still add an additional 2 tsp of turmeric? or does the below replace the curry powder + tumeric?

        2 teaspoons turmeric
        1 ½ teaspoons cumin
        1 teaspoon ground coriander
        1/2 teaspoon paprika

        thanks

        • Michelle Blackwood
          March 15, 2018

          Hi Karen, you could start with this base and increase the turmeric or even double blend above. The coconut milk will balance the flavor plus there are so many other flavors in the recipe that you should be fine.

  5. Jeanne
    March 4, 2018

    Hi Michelle
    Is it possible to cook this in a crockpot over several hours? If so would I still need to soak/rehydrate the soy curls since it will be cooking in its own sauce over several hours?

    • Michelle Blackwood
      March 4, 2018

      Yes, you can Jeanne, the reason why I love the method I used to prepare the soy curls is more for texture and taste like chicken, soy curls will be soggy without this method.

  6. Karen
    January 8, 2018

    Hi Michelle, can you please recommend a substitute for Butler’s Soy Curls? I can’t get them where I live :( thanks

    • Michelle Blackwood
      January 8, 2018

      You can substitute with chickpeas or tofu

      • Karen
        February 5, 2018

        Thanks Michelle.

        If I substitute tofu for soy curls:

        * is it the same quantity (2 cups) * is tofu added at step 5

        • Michelle Blackwood
          February 5, 2018

          Karen 2-3 cups is fine depending on the block of tofu you have. My block is about 3 cups.Adjust the Bragg’s using about 1- 1 1/2 tablespoons will be fine and Bake at 400 degrees for around 20-30 minutes. Proceed as written. Would love to know how it turned out.

          • Karen
            February 5, 2018

            Many thanks Michelle!

            So far I’ve made your chickpea stew and your Jamaican potato curry!

            AMAZING! Can’t get enough of the aromas of the spices and the taste! 5 ?

          • Nikey
            February 11, 2019

            I tried it with 1 block of extra firm tofu, I think about another half a block of tofu would have been plenty. I pressed the tofu and then tossed it with olive oil and baked til Brown. I added it in with the sauce it was a hit at home. Trying it again but this time with more tofu. Thank you for this delish recipe. I’m a yardie and it’s approved. I took it to work and my co-workers were going crazy and they were meat eaters. 5 stars love.

          • Michelle Blackwood
            February 11, 2019

            Thank you Nikey, so happy it turned out great with tofu and I love the fact that you baked the tofu beforehand, that’s exactly how I would have done. I appreciate your feedback!

  7. Janice
    January 6, 2018

    Made this in my Instant Pot, manual setting for 20 minutes with large chunks of potatoes, added the baked soy curls at the end. Absolutely delicious!

    • Michelle Blackwood
      January 6, 2018

      So happy you enjoyed it, I have made it in the Instant Pot, I added dumplings as well and it so creamy and delicious!

  8. philly
    December 27, 2017

    Looks great. What’s the ingredients for your curry powder or is it a secret. I would like to try it. I don’t buy curry powder. Thanks

  9. Lloyd Douglas
    December 25, 2017

    Looking good an tasty

    • Michelle Blackwood
      December 25, 2017

      Thank you Lloyd, hope you try it!