Preparation
- In a bowl, combine Mighty Chick*n Strips with all of the ingredients for the marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add Mighty Chick*n Strips in batches of two or three, making sure not to crowd the pan. Fry until browned. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- Pour the puréed sauce back into the pan. Stir the cream and sugar through the sauce.
- Add the chick*n back into the pan and cook for an additional 5 minutes until the sauce is thick and bubbling. Garnish with chopped cilantro and serve with rice.
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Equipment & Ingredients
Ingredients
For the Chick*n marinade
- 800gr Mighty Chick*n Strips
- 1/2 cup vegan plain yoghourt
- 1 1/2 tablespoons minced garlic
- 1 tbsp minced ginger
- 2 tsps garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp of salt
For the sauce
- 2 tbsps olive oil
- 2 tbsps vegan butter
- 1 large onion, sliced or chopped
- 1 1/2 tbsps garlic, minced
- 1 tbsp ginger, minced or finely grated
- 1 1/2 tsps ground cumin
- 1 1/2 tsps garam masala
- 1 tsp ground coriander
- 400gr crushed tomatoes
- 1 tsp red chilli powder (adjust to taste)
- 1 1/4 tsps salt (or to taste)
- 1 cup of vegan cream (plain flavour or coconut)
- 1 tbsp sugar
Ingredients
For the Chick*n marinade
- 800gr Mighty Chick*n Strips
- 1/2 cup vegan plain yoghourt
- 1 1/2 tablespoons minced garlic
- 1 tbsp minced ginger
- 2 tsps garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp of salt
For the sauce
- 2 tbsps olive oil
- 2 tbsps vegan butter
- 1 large onion, sliced or chopped
- 1 1/2 tbsps garlic, minced
- 1 tbsp ginger, minced or finely grated
- 1 1/2 tsps ground cumin
- 1 1/2 tsps garam masala
- 1 tsp ground coriander
- 400gr crushed tomatoes
- 1 tsp red chilli powder (adjust to taste)
- 1 1/4 tsps salt (or to taste)
- 1 cup of vegan cream (plain flavour or coconut)
- 1 tbsp sugar