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Seitan Chicken Curry

Seitan Chicken Curry

When I became Vegan I started to cook and eat more Indian food at home. There are these great pre-cooked packets from Tasty Bite and Kitchens of India that make at-home Indian food very easy; all of them are Vegetarian, most are Vegan. However, I discovered it is also just as easy to create your own Indian dishes from scratch, especially if you have Garam Masala and Curry Powder on hand.

My Seitan Chicken Curry was inspired by Aarti Sequeira’s Chicken Tikka Masala recipe from the Food Network. I was drawn to this recipe because of my love for tomatoes and anything creamy. I replaced the Chicken in her dish with West Soy Seitan Strips, but you could easily substitute Tofu or any mixture of veggies to make this a Gluten Free dish. I love food spicy, so I include serrano peppers with seeds in this dish, but they can easily be eliminated from your own version.

Seitan Chicken CurryCurry Spices

Serves 8
Adapted and Veganized from The Food Network.

Seitan Marinade
1 can lite coconut milk
3 tablespoons garlic, minced
3 tablespoons ginger, minced
salt & pepper
2 packages West Soy Seitan Strips or Cubes

Curry Sauce
4 tablespoons Vegan Butter
2 serrano peppers, minced
1/2 yellow onion, dicedSeitan Chicken Curry
3 tablespoons garlic, minced
3 tablespoons ginger, minced
1/2 can tomato paste
1 teaspoon garam masala
1 teaspoon hot curry powder
1/2 teaspoon turmeric
6-8 roma tomatoes, diced
1 teaspoon salt
1 cup water
1/2 cup soy creamer
1 bag of frozen peas
chopped cilantro or mint for garnish
cooked rice or bread for serving

  1. Marinade: Chop seitan into bite sized pieces. Whisk together all marinade ingredients and add seitan. Cover and refrigerate for a minimum of 2 hours.
  2. Sauce: In a medium sauce pan melt butter over medium-high heat.
  3. Add peppers and onion, sauté until onion is translucent. Add garlic and ginger and cook for an additional 1 minute.
  4. Add tomato paste and cook for about 3 minutes.
  5. Add the garam masala, curry powder and turmeric. Cook for 2 minutes.
  6. Add tomatoes, salt and water and bring to a boil. Return to a simmer and cook for 20 minutes.
  7. Using an immersion blender, puree the sauce until smooth.
  8. Strain marinade from Seitan and place Seitan into sauce along with peas. Bring back to a simmer and cook until seitan is heated through.
  9. Turn heat to low and stir in soy creamer.

Garnish with chopped cilantro or mint. Serve curry with rice or bread.

4 Comments Post a comment
  1. very nice recipe and for one moment I saw vegan and chicken … then Seitan looks delicious

    March 29, 2013
  2. Janice #

    Your dish made my mouth water!

    March 28, 2013
    • That’s the idea! I’m having it for leftovers tonight, yum.

      March 28, 2013

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