Curry Chick’n

Being a Caribbean girl from Jamaica it’s no surprise that I love curry. I would cook curry chicken at least twice a week when I wasn’t vegan. My family loved my curry chicken and would always request it. They would eat it every night if they could. This Curry Chick’n made with seitan is rich, spicy and hearty with great flavor. If you’re looking for real Jamaican-style curry without the chicken, Replace it with Seitan and try this easy to follow recipe.

10 oz Seitan cut into chunks ( see Homemade Seitan recipe )

2 tbsp grapeseed oil

1 tbsp cornstarch

1 russet potato cut into small cubes

1/2 yellow onion chopped

3 garlic cloves chopped

2 tbsp curry powder

1 1/2 cup chicken broth

1 tsp garlic powder

1 tsp chicken-less seasoning

1 tsp ground black pepper

1/2 cup full fat coconut milk

3 stems green onions rough chopped

1 scotch bonnet remove stem ( habanero pepper)

4 sprigs fresh thyme

1/2 tsp whole cloves

1/4 tsp ground cloves

1/2 tsp all spice

Place seitan in a bowl add cornstarch and combine, set aside.

On medium heat in a dutch oven, add grapeseed oil and the coated seitan pieces. Allow the seitan to brown then add the onions, garlic, potatoes and curry powder. Give the pot a good stir. Add chicken stock and coconut milk, bring the pot to a boil. Now add the garlic powder, chicken seasoning, black pepper, green onions, scotch bonnet pepper, thyme, cloves, ground cloves and all spice. Give your ingredients a stir and cover the pot. Lower the heat to medium low. Check on the cooking process and stir every 3-5 minutes. The recipes is all done when the potatoes are tender.

Enjoy!

*I used my homemade Seitan to create this dish, but store bought works also.

*My chicken seasoning was purchased from Trader Joes, Chicken-less seasoning.

*AROY-D brand coconut milk