vegan butter chik'un | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/06/22/vegan-butter-chikun/

This is a quick and easy vegan butter chik’un recipe that tastes like the real thing. Promise! There’s a wonderful world of meat-free substitutes available these days, and I’m here to use them to my full advantage. There’s a ton of spices packed into this dish, and your tastebuds will thank me for it. Serve this on a bed of fresh basmati rice with some fresh cilantro on top for an impressive date night meal!

You can watch the latest episode of RECIPE?! from YouTube to find out what happened. Or if you’re in a pinch for time, scroll down for the full recipe and get cooking!

vegan butter chik’un

This easy butter chik’un recipe tastes authentic and it’s totally vegan!

Ingredients

1/2 C basmati rice1 C water2 tbsp vegan butter2 vegan chicken breasts2 tbsp + 1 tsp coconut oil1/2 finely chopped white onion1 tsp garam masala1 tsp cumin1 tsp curry powder1 tsp coriander1/2 tsp ginger1/2 tsp turmeric1/4 tsp cinnamon2 garlic cloves, minced1 can full fat coconut milk1/2 C canned crushed tomatoes1 tsp sea salt

Instructions

Bring basmati rice, water, and 1 tablespoon of vegan butter to a boil. Reduce to low/simmer, and cover with a lid. Once all the water is absorbed, fluff the rice with a fork, remove from heat and leave covered until ready to serve the butter chik’un.In a pan, heat 1 tablespoon of coconut oil over medium heat and add frozen vegan chicken breasts. Brown for 3 to 4 minutes a side and cut into small chunks. Remove chicken from the pan and aside.Keep the same pan over medium heat, and add another 1 tablespoon of coconut oil and finely chopped onion. Sauté for 2 minutes. Add all the spices to the onions and sauté until softened and fragrant, for about another 5 minutes. At this point, you might need to add one more teaspoon of coconut oil if the mixture looks dry and is sticking. Add minced garlic and stir frequently for 1 minute.Add coconut milk and stir to combine. Bring to a simmer. Add crushed tomatoes and sea salt and simmer for 15 minutes.Stir in 1 tablespoon of vegan butter and add chunks of vegan chicken back into the pan. Reduce heat to low and stir occasionally for another 3 minutes. Serve immediately over rice and top with fresh cilantro leaves if desired.

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