One of the things I like to do with this blog is check the stats to see which recipes people are looking up. Lately, the most popular recipes have been my Jamaican ones. Seeing that made me crave Jamaican food (I’m easy) so I had to make some for dinner. What I was craving was the curried chicken I used to get when I was pre-vegan and the curried soy chunks I used to get after I was vegan.
Boy, do I miss Ital food!! Nothing makes me drool more than seeing an Instagram photo from an Ital place – the round foil tin filled with curried soy chunks, greens and other goodies.
The thing I was really craving was the curry sauce. I used Butler soy curls as the chicken substitute but you could use tofu, seitan, tempeh, vegan chicken chunks, jackfruit, banana peels, chickpeas – whatever you want. And while I cooked up the soy curls in the pan, you could just as well airfry them and save yourself a spoon of oil or two.
There’s nothing really authentic about this recipe, other than my love of Ital food – I used a can of diced green chiles instead of fresh chiles because that’s what I had. I also make my own broth now. I used to buy the vegan chicken broth cubes but have you ever read the ingredients list on those things? It’s scary long and filled with so many chemicals; no wonder I always got a headache after using them!! Now I just sprinkle some garlic powder and poultry seasoning into a tupperware container, fill it with water and heat it up. Boom! Instant vegan broth and no weird ingredients, no salt and no more headaches!!
The most important ingredient in this recipe is the Jamaican curry powder. Of course, you can make your own but if you’re buying a blend, make sure it says Jamaican curry powder because it’s different from Indian curry powder.
So that’s it. Cook the soy curls, put them aside and don’t eat too many. Saute some onions and chiles. Add the spice mix, potatoes and what’s left of the soy curls. Top with broth and let it cook. The sauce will thicken into fragrant, delicious magic. Soy curls do suck up liquid so you’ll need more broth if you’re using those. Other chicken substitutes will require less liquid – not that there’s such a thing as too much curry sauce.
I served the curried soy curls over my Jamaican Rice and Peas with some airfried broccoli on the side. It was soooo delicious. I could eat this every night. The only thing that could have made it better would have been eating it out of a foil tin.
Be sure to check out all the Jamaican recipes here on the blog: A Jamaican Vegan Feast (with Jerk Soy Curls), Jamaican Soy Curls in Curried Tomato Cream Sauce, Vegan Jamaican Curried “Goat” Stew, Jamaican Curried Jackfruit with Chickpeas and more (just search “Jamaican”)
Enjoy!
Vegan Jamaican Curry Chicken
Gluten-Free
Ingredients:
Spice Mix:
¼ cup Jamaican curry powder
1 tsp. garlic powder
1 tsp. kosher salt (or to taste)
½ tsp. black pepper
A pinch of allspice
4 oz. Butler Soy Curls (or other chicken substitute)
2 Tbs. oil
2 tsp. Jamaican curry powder
1 medium onion, diced
1 4 oz. can diced green chiles or a fresh diced chile
1 tsp. dried thyme
2 russet potatoes, cut into chunks
4 cups vegetable broth
Salt and pepper to taste
Parsley for garnish
Instructions:
Combine all the spice mix ingredients and set aside.
If you are using soy curls, reconstitute the soy curls by putting them in a bowl and covering them with hot water. Let stand until softened and then drain. Lightly press out any excess water.
Heat a deep saucepan over medium heat and add the oil. Add the soy curls (or other chicken substitute) to the pan and toss with curry powder. Cook the soy curls until lightly browned. Alternately, you can air fry the soy curls. Set aside. Don’t eat them
Add the onions to the pan and cook until they are translucent, about 3 minutes. Add the spice mix to the pan and stir it with the onions. Let it cook until fragrant. Then add the chiles, potatoes and thyme to the pan. Add the soy curls back to the pan and toss to coat everything with the spices.
Add the broth to the pan, making sure to scrape up any browned bits from the bottom of the pan. How much broth you add will depend on how much sauce you want. If you are using soy curls, they suck up liquid significantly so you might want to have extra broth on hand in case you need more.
Cover the pan, bring to a boil and then reduce the heat to medium-low and simmer until the potatoes are fork-tender and the sauce has thickened, about 15 minutes. If you need more sauce, add broth and allow to thicken (leave the cover off it you want it to thicken faster). Add salt and pepper to taste. Garnish with parsley.
Serve with my Jamaican rice and peas and veggies.
The “V” Word: Say it. Eat it. Live it.
Print Vegan Jamaican Curried Chicken Author: Rhea Parsons Recipe type: Entree Cuisine: Jamaican Serves: 3-4 servings Ingredients- Spice Mix:
- ¼ cup Jamaican curry powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt (or to taste)
- ½ tsp. black pepper
- A pinch of allspice
- 4 oz. Butler Soy Curls (or other chicken substitute)
- 2 Tbs. oil
- 2 tsp. Jamaican curry powder
- 1 medium onion, diced
- 1 4 oz. can diced green chiles or a fresh diced chile
- 1 tsp. dried thyme
- 2 russet potatoes, cut into chunks
- 4 cups vegetable broth
- Salt and pepper to taste
- Parsley for garnish
- Combine all the spice mix ingredients and set aside.
- If you are using soy curls, reconstitute the soy curls by putting them in a bowl and covering them with hot water. Let stand until softened and then drain. Lightly press out any excess water.
- Heat a deep saucepan over medium heat and add the oil. Add the soy curls (or other chicken substitute) to the pan and toss with curry powder. Cook the soy curls until lightly browned. Alternately, you can air fry the soy curls. Set aside. Don’t eat them
- Add the onions to the pan and cook until they are translucent, about 3 minutes. Add the spice mix to the pan and stir it with the onions. Let it cook until fragrant. Then add the chiles, potatoes and thyme to the pan. Add the soy curls back to the pan and toss to coat everything with the spices.
- Add the broth to the pan, making sure to scrape up any browned bits from the bottom of the pan. How much broth you add will depend on how much sauce you want. If you are using soy curls, they suck up liquid significantly so you might want to have extra broth on hand in case you need more.
- Cover the pan, bring to a boil and then reduce the heat to medium-low and simmer until the potatoes are fork-tender and the sauce has thickened, about 15 minutes. If you need more sauce, add broth and allow to thicken (leave the cover off it you want it to thicken faster). Add salt and pepper to taste. Garnish with parsley.
- Serve with my Jamaican rice and peas and veggies.
(Visited 9 times, 9 visits today)
