Looking for a healthy dinner idea? You HAVE to try this Vegan Curry “Chicken” Recipe! It’s been in my family since I was a child & now my own children ADORE it! Serve it to guests as a very elegant dinner along with a crisp green salad and finish it off with a lemon meringue pie. Mmmm!

It’s so quick to make and is what we call here at The Elegant Life, a high vibration food.

P.S. You can use real chicken if you like, just brown it first. A quick tip is to brown the chicken in butter and just before it starts getting brown, add the onions.

Bon Appetit!

The full recipe is typed below the video.

Let me know in the comments how you like & enjoy it! Trust me, it will become a favorite!

Vegan Curry “Chicken”

1 packet of Quorn Chicken Pieces

1 medium onion

2 Tbsp Avocado Oil

4 cups vegetable, chicken flavoured broth

1/4 tsp black pepper

1 scant Tbsp Curry Powder

1/2 Tbsp. Paprika

1 tsp Salt

2 Tbsp Cornstarch

3 Tbsp Low sugar Ketchup

2 Tbsp Steak Sauce (HP Sauce)

1/3 cup blanched almonds

2 Tbsp dried minced onion

Garnishing Ideas:

Toasted Sesame seeds

Thinly Sliced Green Onion

Instructions:

Preheat oven to 325 degrees F

Slice the onion into rings.

Sauté the onion rings in avocado oil until they become translucent.

Place sautéed onions in the casserole dish.

Measure or make your Broth. Heat the broth in a medium pot.

In a small bowl mix the black pepper, curry powder, paprika, salt, and pepper together. Add a little cold water to mix into a paste consistency. Add it to the warm broth in the pot and stir.

Add the Ketchup & Steak Sauce. Stir and heat well until it thickens.

Add the thickened sauce to the casserole dish.

Add the packet of Quorn Chicken Pieces.

Add the blanched almonds & dried minced onions and stir.

Cover and bake in the oven for 30 minutes.

Serve over Basmati rice and garnish with toasted sesame seeds and thinly sliced green onions.

Enjoy!