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This Soya Chunks Chik’un Curry takes less than 30 minutes to make! A super quick but still incredibly flavourful Indian Curry.

What is Chik’un?

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Think a delicious Indian curry with chunks that have a chicken-like texture, but vegan. The chunks are made from soya; when you buy them they come dry, all you need to do is rehydrate them (steps are below, I’ve got you!).

If you’re the type of vegan (like my mum) who doesn’t like her food to remind her of meat, I’d say give this recipe a skip. (click here for other Indian vegan recipes) BUT if you’re vegan and craving a dish that has the same texture as meat, this is for you!! You’ll love this curry. My dad, who isn’t vegan took one bite and said he thought it was chicken. You could serve this dish to non-vegans, and I’m sure they’ll love it just as much as you will.

Ingredients you’ll need for this Indian Curry:

• soya chunks
• onions
• garlic
• ginger
• bay leaf
• cinnamon stick
• tomatoes
• cashews
• ground turmeric
• kashmiri chilli powder
• pink salt
• coriander powder
• vegan yogurt
• kasuri methi

How to make Soya Chunks Chik’un Curry:

1. Bring a pot filled with water to boil. Add in the soya chunks, and allow to boil for 3 minutes.
2. In a pan cook onions, tomatoes, garlic, ginger and cashews. Allow to cool slightly, then blend into a smooth paste.
3. In another pan, cook the bay leaf, cumin seeds, cinnamon stick.
4. Next, add in the onions and cook until translucent.
5. Add in the ground turmeric and kashmiri chilli powder. Give it a few seconds to cook.
6. Pour in the tomato paste, give it a good stir. Allow to cook for 2-3 minutes or until the oil starts separate.
7. Add in coriander and salt, water and the soya chunks.
8. Cover pan with a lid and cook for 10 minutes.
9. Stir in vegan yogurt and kasuri methi.
10. Enjoy!

Other Vegan Indian Dinner Recipes:

• jeera aloo
• cabbage and pea curry
• aloo chole biryani
• tofu bhurji

Vegan Soya Chunks ‘Chickn’ Curry

Craving a vegan Indian dish? Make this delicious Indian curry with soya chunks! Soya Chunks have a similar texture to chicken, so it's perfect to make if you're still transitioning to a vegan lifestyle/plant-based diet or even if you're already vegan and craving a dish with a chicken-like texture.

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5 from 9 reviews

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 people 1x
• Category: Main Course
• Cuisine: Indian

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Ingredients

Tomato Paste

• 1 tsp oil
• 1 onion
• 2 tomatoes
• 1 tsp grated ginger
• 1/2 tbsp grated garlic
• 1/4 cup cashews

Curry

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 onion (finely chopped)
• 1 bay leaf (or a few curry leaves)
• 1 cinnamon stick
• 1/2 tsp ground turmeric
• 1 tsp kashmiri chilli powder (or cayenne )
• 1 tsp pink salt
• 1 tsp coriander powder
• 2 cups soya chunks
• 1 cup water
• 1/4 vegan yogurt
• 1 tsp kasuri methi

To garnish (optional)

• fresh coriander (chopped )
• spring onions (chopped)
• green chillies (chopped)

Instructions

Tomato Paste

1. Heat oil in a pan, add in your onions and saute until translucent.
2. Next add in your garlic and ginger, saute for a few seconds.
3. Finally, add in your tomatoes and cashews. Cook for around 3-4 minutes or until your tomatoes become soft.
4. Allow to cool slightly, then blend into a smooth paste. (I used my NutriBullet)

Soya Chunks

1. In a deep pot bring water to a boil. *see notes
2. Before you add your soya chunks into the pot, get your phone ready and set a timer for 3 minutes.
3. Add your soya chunks into the water and give it a quick stir. Then start your timer.
4. Once the timer ends, drain the water and rinse your soya chunks with some cold water.
5. Now, squeeze the excess water out of the soya chunks. Set aside.

Curry

1. Heat oil in a pan, over low-medium heat.
2. Add in your whole dry spices – cinnamon stick, cumin seeds and bay leaf. Cook for a few seconds or until they become fragrant.
3. Add in your onions and cook saute until translucent.
4. Mix in ground turmeric and kashmiri chilli powder, cook for a few seconds.
5. Pour in the tomato paste, Allow to cook for 2-3 minutes or until the oil starts to separate.
6. Add coriander powder, salt, water, vegan yogurt and the soya chunks. Bring to a boil, then back to a simmer. Cover the pan with a lid and cook for 10 minutes.
7. Add in your kasuri methi by rubbing it between your hands. Give it a quick stir. ENJOY!

Notes

It’s important to use a very deep pot when boiling the soya chunks as there is a lot of foam that forms when boiling.

The amount of water depends on the dimentions of your pot but there should be enough water to cover most of your soya chunks (they tend to float). So for this recipe around 5-6 cups of water.

Nutrition

• Calories: 180