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!
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.
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.
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.
- 2 cups Butler's Soy Curls, soaked in warm water for 10 minutes
- 1 1/2 tablespoons Bragg's liquid aminos
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 teaspoons coconut oil, or olive oil
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 2 teaspoons ground turmeric
- 1/2 medium onion, chopped
- 4 cloves garlic cloves, minced
- 2 green onions, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon dried thyme
- 2 medium potatoes, peeled and chopped
- 3 cups water
- 1/3 cup coconut milk
- 1 tablespoon tomato paste
- 1/4 teaspoon Cayenne pepper, or 1 whole Scotch Bonnet pepper
- 3/4 teaspoon salt, or more to taste
- 1/4 cup cilantro, chopped (optional)
- 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.
- 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.
- 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.
- 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.
- Add Baked Soy Curls, salt, and cayenne pepper and chopped cilantro to taste, stir and cook until desired thickness is reached.