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Chicken Korma (meat-free)

Chicken korma is one of the most popular internationally known Indian curries. It is relatively mild and creamy.

This vegan version was a finalist in the Fry's Curry Cook-off Competition in South Africa.


Meat-free Chicken Korma1 box meat free chicken-style strips, defrosted
4 Tbsp sunflower oil
1 bayleaf
1 cinnamon stick
2 cardamom pods
4 Tbsp desiccated coconut
2 finely sliced onions
4 Tbsp boiling water
¾ cup cashew nuts
1 cup boiling water
1 Tbsp crushed ginger
1 Tbsp crushed garlic
1 Tbsp red chilli powder
1 tsp ground coriander
1 tsp garam masala
1 cup coconut milk
Pinch of sugar
Salt to taste

Cooking Instructions

  • Soak the cashew nuts in 1 cup of boiling water for 10 minutes. Sauté the onion slices with a little oil in a non-stick pan until golden brown. Remove and drain on a paper towel.
  • Place the 4 tablespoons of boiling water in a liquidiser with the cooked onion and process until smooth. Place onion paste in a bowl and then rinse out the liquidiser. Add the soaked cashew nuts and water to liquidiser and process until smooth.
  • Heat oil in a large pot on medium heat. Fry the cinnamon stick, cardamom pods and bayleaf until they turn a shade darker and become fragrant. Add the desiccated coconut and stir until it turns a light golden brown. Add the crushed ginger and garlic and stir.
  • Mix in the onion paste and sauté until the moisture evaporates. Stir in the red chilli, coriander and garam masala. Stir for a few seconds then add the chicken-style strips. Coat the chicken strips in the spices and fry until sealed. Sprinkle salt to taste.
  • Pour in the cashew paste and a little boiling water. When the strips are almost done and the cashew sauce thickens, add the coconut milk and sugar. Reduce heat and simmer for 2-3 minutes. Adjust seasoning and garnish with fresh coriander leaves
Serves 4 people

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