Vegetarian (Vegan) Sri Lankan “Chicken” Curry

Kip — Tue, 28 Aug 2007 11:59:21 +0000

I have terrible recipe-keeping habits. When I’m in the mood to create in the kitchen, I usually grab a scrap of paper and a pen, and take very vague notes during the cooking process. This practise is not so bad if I go immediately to the computer after dinner to properly type it out, but who does that? The process of recipe creation to blog post generally goes something like this:

Take messy notes, as mentioned above, while making the meal.
Eat dinner and forget about recipe notes for a week or ten.
Remember recipe and hunt for it so I can make a blog post.
Angrily blame husband for misplacing my recipe, because I certainly couldn’t have done that myself.
Find recipe somewhere I obviously hid it and sheepishly apoligise to husband.
Glare at recipe with confusion. Cry a little. Tell myself “I will take better notes next time.”
Amidst the bad handwriting and orange food stains, try to make sense of what’s on that scrap of paper.
If successful in previous step, post recipe on blog.

I mention those steps because to my shock, when I went back into the kitchen to find this recipe, it was both legible and clean (by “clean” I mean “only has a few orange food stains.”).

Sri Lankan Faux Chicken Curry

Serves one, with rice

Ingredients
- oil
- 150g vegan/vegetarian “chicken” (any version will do, or even tofu)
- 1 onion, sliced
- 1 tsp freshly grated ginger
- 2-3 cloves garlic, crushed
- 1 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 2 cardamom pods
- 125ml coconut milk
- 1 tbsp cider vinegar
- 2 tbsp tomato paste (or a couple of whole tomatoes)
- 150ml water
- salt and pepper to taste

Directions/Method
1. Saute the onions in a tablespoon or so of oil until they are nice and golden before adding the garlic, ginger, and all spices. Cook for a couple of minutes until fragrant.
2. Add the fake chicken and fry a further couple of minutes (alternatively, you could fry the chicken separately and add later to the sauce). Add about 150ml of water and the vinegar, cover, and simmer on a low heat for around 20 minutes.
3. Finally, add the coconut milk and allow to simmer on low for a further ten minutes.
4. Voila! You have super-simple Sri Lankan vegan chicken curry! Serve over rice.

The Messy Vegetarian Cook » Sri Lankan

Vegetarian (Vegan) Sri Lankan “Chicken” Curry

Sri Lankan Faux Chicken Curry