November 20, 2020
This wonderful buttery curry is totally dairy free thanks to plant based Nuttelex. To make a vegan version, sub the chicken for soy chunks. If you can, make the marinade the day before for the very best flavours. When served on spoons (as pictured) with a buttery asparagus sprig and fondant potato it makes a tasty and hearty appetiser for any occasion, that can be prepared well ahead. Simply warm before serving.
1Marinade Chicken or Soy Nuggets. Make your marinade by combining ginger, garlic, onion paste, garam masala, coriander powder, cumin powder and chilli powder. Then mix through the chicken mince or if using soy nuggets (also called meal maker or soya nuggets or nutrela)- prep as per pack instructions and if chunks are large cut into a smaller size Keep in marinade in fridge overnight or for at least 4 hours
2Heat up oil in a pan on medium heat. Add marinated chicken/ soy chunks and stir fry for 2-3 minutes. Add curry leaves, tomato puree, saffron mixture, water and simmer for 20 minutes or till chicken is tender and liquid has almost evaporated.
3Add the 2 x tablespoons Nuttelex and ensure the chicken/ soy chunks are well coated and then salt to taste. Remove from heat and keep warm.
4Asparagus: Heat the oil and Nuttelex in a pan over a medium-low heat. Stir fry asparagus till tender. Remove from heat and keep warm.
5Fondant potato: In the same pan, add the potatoes and fry for 5-7 mins or till deep golden brown on both sides. Add garlic and curry leaves, vegetable stock and Nuttelex.
6Simmer gently for 30 mins or till the potatoes are tender. Remove from heat and keep warm.
7Assemble: Place fondant potato on a serving plate or spoon, top with masala mixture, asparagus and serve.