Butter Chicken
Our plant-based chicken chunks
Every cock crows for this fine all-rounder! Our Chicken Chunks impress with their perfect consistency and juiciness. Have you been impressed by our chicken fillet? Then you’ll love our chicken chunks. Simply prepare in the pan and enjoy! Mmmm!
30 Min Working hours.
40 Min Preparation.
4 Portions
mittel
Ingredients
for the cauliflower marinade
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Chicken Chunks
100 ml
Olive oil
1 TSP
turmeric
1 TSP
Chili powder
2 TSP
paprika powder
1 TSP
coriander powder
1 TSP
garam masala
1 TSP
Cumin
1 TSP
salt (to taste)
Ingredients
for the sauce
80 ml
neutral oil
1
large onion
4
Garlic cloves
20 g
fresh ginger
½ TSP
turmeric
½ TSP
garam masala
1 TBSP.
coriander powder
1 TSP
paprika powder
1 TSP
Chili powder
1
handful cashew nuts
500 ml
strained tomatoes
150 ml
Coconut milk
30 g
Butter (vegan) Optional
some
some fresh coriander
This is how it’s done:
1.
Mix The Green Mountain Chicken Chunks with all the ingredients for the
ingredients for the marinade and
fry in a pan for a few minutes until golden brown.
2.
Peel the garlic and ginger
peel and crush in a mortar
into a paste.
3.
Heat the neutral oil in a pan and sauté the onions in it.
4.
Add the garlic-ginger paste, spices and cashew nuts and fry briefly for approx. 40 seconds. But make sure that the spices do not burn.
5.
Deglaze with the tomato purée and coconut milk.
6.
Season with salt to taste and
with the lid closed
on a low-medium heat
simmer for 15-20 minutes.
7.
Puree the sauce with a hand blender
puree the sauce.
8.
Fold in the fried chicken chunks and serve with fresh coriander and a little plant-based butter.
and some vegetable-based butter.
More recipes
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