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Indian Butter chick less chicken Recipe

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This recipe for Indian Butter chick less chicken is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups textured vegetable chunks
6 cups hot water
1 tbsp vegan worcestershire sauce
1 tbsp better than bouillon no chicken base
2 tbsp avocado oil or olive oil
3 cloves garlic chopped
pinch garlic powder(for chunks)
pinch salt(for chunks)
pinch onion powder(for chunks)
1 tbsp fresh ginger minced
2 tsp garam masala
1 tsp turmeric
1 tsp ancho chili powder
1 tbsp cumin seeds
3 cooked,peeled and chopped white potatoes
1 cup frozen peas(run hot water over them till thawed and drained)
1 small can chopped green chilies not drained
1 cup veggie chunk liquid
1 14 oz can crushed tomatoes not drained
1/2 cup raw cashews (soaked for a least 2 hours)
1/2 cup plain soy milk
1 tbsp cornstach
1 tbsp brown sugar
Directions:
Directions:
Whisk the hot water,bouillon and worcetershire sauce in large bowl. Add your chunks and soak for 4 hours.Take your chunks out and squeeze out most of the liquid.Save a cup of the liquid for the sauce.Fry your chunks in 1 tbsp of the oil pinch.garlic powder,pinch.onion powder, and pinch salt till nicely browned on both sides, Take the chunks out the of pan and set aside.Add the other tbsp of oil to the pan. Add the garlic,ginger and the other spices ,cook until cumin seeds pop. Toss in the potatoes and peas, cook 5 min. Remove pan from heat.Blend the cashews, brown sugar, soy milk,veggie chunk liquid,tomatoes,cornstarch and green chilies in high speed blender or food processor .blend till smooth,Pour into the pan with the spices ,potatoes peas and add the cooked veggie chunks, Simmer on low for about 30 min.Serve over rice or noodles.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 min active 4 hours inactive

 

 

 

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