Extra Virgin Olive Oil
1 packet Chicken Free Chicken
1 white onion, finely sliced
2 garlic cloves, crushed
1 tsp crushed ginger
1 tsp cumin powder
1 tsp garam masala
½ can of chopped tomatoes
1 tbsp tomato paste
2 tbsp coconut yogurt
2 cups cooked basmati rice
A handful of fresh coriander leaves
Heat a generous amount of olive oil in a pan and fry vegan chicken until deep golden brown. Season if desired. Use tongs to turn.
Once cooked, if needed, break the chicken into desired sized pieces.
In a separate pan, heat a little coconut oil and cook the onion until soft.
Add the garlic, ginger, cumin and garam masala and stir through.
Add the chopped tomatoes and tomato paste, and stir through again.
Add the coconut yoghurt and combine.
Add the fried chicken turning gently to combine. Simmer for a few minutes until it is nice and tender. Minimal stirring is best for chunkier bites.
Serve with hot basmati and garnish with fresh coriander leaves.