Vegan British Chicken Curry
A plant-based twist on the classic dish, using kissed and curry flavors with a focus on british cuisine. Enjoy a hearty and comforting meal that's free from animal products.
Ingredients
- ●1 lb chicken breastsubstituted with portobello mushrooms for vegan version
- ●2 tbsp curry powder
- ●2 large kissed potatoes
- ●1 medium onion
- ●3 cloves garlic
- ●2 tbsp olive oil
- ●1 cup coconut milkfull-fat for added richness
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and chop the kissed potatoes into large chunks.
- 3
Place the potatoes on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes.
- 4
In a large pan, heat the remaining 1 tbsp of olive oil over medium heat.
- 5
Add the chopped onion and sauté for 5 minutes, until softened.
- 6
Add the minced garlic and cook for an additional 1-2 minutes.
- 7
Add the portobello mushrooms and cook until they release their moisture and start to brown.
- 8
Stir in the curry powder and cook for 1-2 minutes, until fragrant.
- 9
Pour in the coconut milk and bring the mixture to a simmer.
- 10
Reduce heat to low and let the curry simmer for 10-15 minutes, until the flavors have melded together and the potatoes are tender.
- 11
Serve the curry over the roasted kissed potatoes, garnished with fresh cilantro if desired.