Adraki Chikin Indian Ginger Curry
his Indian ginger curry has mince, julienned and dried ginger for an incredible flavor along with whole and ground spices in a rich tomato sauce. The sauce is incredibly versatile! Make it with soy curls to make Adraki Chicken curry or use one of the variations to make it your own.
Servings: 4
Ingredients
For the chicken:
- 4 ounces dry soy curls, soaked in 2 cups of hot broth for at least 15 minutes
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon Kashmiri chili powder or paprika
- 1/2 teaspoon poultry seasoning, optional Use esp if you are using water instead of broth
For the sauce:
- 2 teaspoons oil
- 2 whole cloves
- 2 bay leaves
- 1/2 teaspoon crushed coriander seeds
- 4 black peppercorns
- 1 cup chopped red onion
- 1/4 teaspoon salt
- 1 teaspoon garlic paste or minced garlic
- 1 teaspoon minced ginger or ginger paste
- 1/4 teaspoon ground ginger
- 1 teaspoon Kashmiri chili powder
- 1 cup chopped tomatoes or use canned tomatoes along with their juices
- 1/4 teaspoon salt
- 2 teaspoon julienned ginger
- 2 green chilis finely chopped. I used serrano or Indian green chili. You can use a milder green chili, if you like, or use 2 tablespoons of chopped green bell pepper
- 1/4 cup non dairy yogurt or cashew cream or use 1 cup thick non-dairy milk
- 1 to 1 1/2 cups water
- cilantro and more julienned fresh ginger for garnish
Instructions
Make the soy curls.
- Preheat the oven to 400° F (205° C)
- Soak your soy curls in chicken flavored broth if you haven't already. Use warm hot broth and then let them soak for 15 minutes. Then drain and lightly press to remove excess moisture. Do not press to remove all of the moisture. Let the soy curls stay a bit moist.
- Add to a bowl then add all of the spices and toss well to coat. (Optionally mix in a teaspoon of oil)
- Spread them out on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until crisp to preference.
Meanwhile, make the sauce.
- Heat the oil in a skillet over medium heat. Add the cloves, bay leaves, crushed coriander seeds, black peppercorns, and mix and cook until the coriander seeds and bay leaves change color and get fragrant.
- Then add in the onion and the salt and cook until the onion is golden brown.
- Then add in the minced ginger or garlic or pastes, the ground ginger, and cook for a minute. Add few splashes of water if the onion is drying out too much.
- Then add the Kashmiri chili powder and mix in. Then add the tomatoes, salt, green chili, and julienned ginger.
- Mix in and continue to cook until the tomatoes are jammy. Mash the larger tomato pieces. Then add in your non-dairy yogurt or cream and water and bring to a good boil.
- Add in your baked soy curls and mix in.
- Taste and adjust salt and flavor. Garnish with cilantro, the reserved julienned ginger, some lemon juice if you like and serve with roti, naan, or rice.
Video
Notes
To make this without the soy curls, you can use seitan or other vegan chicken substitutes or use 1 can of chickpeas drained. The chickpeas won't need to be baked in the oven. Just add all of the spices to the sauce along with the chickpeas.
Use Tofu:. Press for 15 minutes and cube the tofu. Then, toss with the spices and a teaspoon of oil. Next, either pan-fry until crispy or bake for about 20 minutes. Simmer in the sauce for 5 to 7 minutes and serve.
Use roasted veggies . Use about 2 to 2 1/2 cups chopped vegetables. Toss with a teaspoon of oil, then add all of the spices listed under soy curls. Bake them for 25 minutes or until al dente, then add to the sauce. Add more non-dairy milk to the sauce, if the sauce is too thick for the amount of vegetables. Then, cover and cook for 2 to 3 minutes and then serve.
Nut-free: use Nutfree non dairy yogurt.
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 15g | Fat: 3g | Saturated Fat: 0.2g | Sodium: 533mg | Potassium: 185mg | Fiber: 7g | Sugar: 8g | Vitamin A: 477IU | Vitamin C: 13mg | Calcium: 133mg | Iron: 3mg