Butter Chick*n Curry
30m 
Moderate
Our recipe features tender pieces of plant-based protein bathed in a velvety tomato-based sauce, laced with aromatic spices that will transport your taste buds straight to India. The creamy, dairy-free sauce is a harmonious blend of coconut milk, cashew cream, and a touch of nutritional yeast for that authentic buttery finish.
This dish is a celebration of flavor and compassion, offering a guilt-free alternative for those seeking a meatless dining experience. Serve it over steaming basmati rice or with warm, fluffy naan for a satisfying and wholesome meal that will leave you craving more. Enjoy the rich, creamy goodness without compromising on taste with our Vegan Butter Chicken recipe!
Ingredients
1 tbsp Olive Oil
Onion (diced)
NEXT! Chick*n Chunks
2 tbsp Curry Powder
1 tbsp Garlic Powder
1 tsp Paprika
270ml Coconut Cream
600ml Tomato Puree
1 cup water
2tbsp (Vegan Butter)
Method
Add the diced onion to a pan of heated oil (medium heat), and sweat the onions until soft (cook slowly on a medium heat and move constantly until they start to look transparent- do not allow them to brown).
Once the onions are beginning to soften, add the NEXT! Chick*n pieces.
Add the curry, garlic and paprika powders. At this point, if the contents are beginning to stick to the pan, a couple tablespoons of water will allow the ingredients to mix easier.
One the spices have been thoroughly mixed into the Chick*n and onion, the coconut cream can be added.
Finally, the tomato puree, vegan butter and water can be stirred into the mixture.
Further season to taste.
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