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Traditional Vegan "Chicken" Korma

What you need: 

4 vegan "chicken" breasts
1/2 cup safflower oil
1/4 cup vegan butter
1 large yellow onion
1 tablespoon minced garlic
1 1/2 tablespoons ginger
2 teaspoons ground cardamom
2 teaspoons ground cloves
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
5 bay leaves
2 cups vegan soy yogurt
1/2 cup water
1/2 cup milk

What you do: 

Steam the chicken breasts and cut into small chunks. Set aside. Peel the onion and chop into bits.
Heat the butter and oil in a frying pan on med-high heat. Cook the onions and garlic until slightly browned.
Add the cardamom, ginger, cloves, bay leaves, and salt. Saute until nice and brown.
Add the coriander, red pepper and yogurt to the pan, stirring as you pour. Make sure that the onion doesn't stop bubbling. When yogurt is fully mixed, add the chicken and brown.
Add 1/2 cup water, reduce heat, cover, and simmer for 20 minutes. Stir in the milk and turn off the heat. Let sit about 30 min to let the flavors blend.
Serve with basmati rice and enjoy!

Preparation Time: 
1 hour 15 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I was disappointed in this recipe.  I followed all of the directions and as I was cooking it, I could see a couple of inches of oil float to the top.  It had no flavor whatsoever, so I added extra pepper.  Will probably not try this one again.

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Thanks for the recipe! This was a very fragrant & creamy curry. I found it to be very spicy. I used Morningstar Chickn Strips, & I used dried ginger (not fresh). It was very rich & would serve 4 small portions, or 2 hungry people.

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Made this for dinner over brown rice. It was really yummy. I left out the half cup of oil, but otherwise followed the recipe. I definitely think I'll make it again.

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