Vegan And Broke

Vegan Chicken Curry

Cook Time: 30-40min

Costs: £8 serves 2-3

Region: South Indian

Difficulty: 4/5

vegan chicken curry


Growing up at home my mother would make one of the best chicken curries. Chicken curry is the one dish I’ve had cravings for since going vegan. I really wanted to eat this curry again without the cruelty that comes with it. I grew up learning how to cook south Indian cooking, more specifically Sri Lankan cuisine. The key ingredient for this south Indian vegan chicken curry is a simple block of tofu but there are a lot of different ingredients I add to make the curry have the distinct chicken flavour that I grew up with.


This recipe is quite cheap if you consider that the required ingredients are both very versatile and shelf-stable. You can make a large batch of this recipe and use it in a wrap or with rice. The main costs to consider is the tofu and the initial cost for the spices. The spices can also be used within a variety of different recipes. It can be used within other curries or stir fry style dishes. The spices will last you a very long time.


My family are originally from Sri Lanka so I grew up eating a variety of dishes from there. One of my favourite dishes was my mother’s chicken curry, paired with rice and a tamarind soup called rasam. It’s a mesmerizing combination of flavours. In Srilankan culture, family gatherings and family dining is common practice. Chicken curry is one of the staples found at family events and gatherings. 


I have put the difficulty for this recipe at ⅘ as it does have a lot of steps. Some of the ingredients depending on where you live might be difficult to find. From separately browning the tofu and then creating the curry, it is a little time consuming but I don’t want to discourage you from trying this recipe as it is so delicious and worth every effort. With practice, you will perfect this recipe in no time. 


Tofu is considered one of the best sources of vegan protein and it is a much cleaner source of protein when compared with chicken. Chicken contains high amounts of saturated fats and this can lead to obesity, high cholesterol and heart disease. Even if you consume meat, opting for a plant-based option from time to time can improve general health. I cooked this recipe for my family and everyone asked me when I will cook it again.

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This recipe will be broken down into two different parts. The first part is the chicken substitute for the recipe and the second part is making the vegan chicken curry to mix the chicken pieces into. This chicken substitute recipe can be used for a plethora of different recipes. I like putting it into wraps and even as toppings for my noodles.


Roasted “Chicken”

  • 1 block of Tofu
  • 1 tablespoon Miso Paste
  • ½ teaspoon Dried Sage
  • 1 tablespoon cooking oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  • 1 tablespoon cooking oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • 1 onion diced
  • 3 cloves garlic chopped
  • 1 chilli sliced
  • 1 teaspoon tomato paste
  • 1 stock cube or use veggie stock instead of water.
  • 3 baby potatoes or 1 large potato peeled and cut to bite-size pieces.
  • 1 heap teaspoon of curry powder (the brand used Surya)


  • Large Bowl
  • Kettle
  • Baking Tray
  • Foil
  • Saucepan with lid
  • Wooden Spoon


Roasted “Chicken”

  1. To make the fake chicken, press the water in the block of tofu using a heavy object like a saucepan filled with water. Let the object sit on the tofu for about 30-60 minutes. The purpose of this step is to get as much liquid out of the tofu as possible so you don’t get a mushy chicken.
  2. Into a small bowl, add the miso paste, sage, cooking oil, garlic powder, salt and pepper, use a dash of hot water to loosen the miso paste. Mix well till the marinade is pourable, you may want to add more water.
  3. Discard the water pressed from the tofu. 
  4. Into a large bowl break the tofu into bite-size pieces. You can cut the tofu with a knife but I personally feel this doesn’t provide a nice texture.
  5. Pour the marinade into the tofu and mix to combine.
  6. Optional: Let the marinade sit overnight in a fridge for the best results.
  7. Preheat the grill or oven (180*C).
  8. Place the tofu pieces into a flat baking tray and cook for 20/30min, toss the tofu every 5 mins. You want the tofu to be crispy and golden brown.

You can use this tofu for other recipes and makes for a great chicken alternative.

Vegan Chicken Curry

  1. On medium heat, add some cooking oil into a saucepan. Wait for the oil to begin to shimmer.
  2. Add the whole spices into the oil and let them become fragrant and the mustard seeds start to splatter.
  3. When the mustard seeds start popping add the onions and chilli.
  4. Cook the onions till they are translucent, then add the chopped garlic.
  5. Cook till the onions are golden and start to caramelise.
  6. Then add some tomato paste and cook this into the onions.
  7. Add the tofu and some hot water to deglaze the pan.
  8. Add two heap tablespoons of the Sri-Lankan curry powder, along with the potatoes.
  9. Also, stir in a tablespoon of miso paste, this will help with the chicken flavour.
  10. Cover the pan and cook for 10-15 minutes till the curry thickens and the potatoes are cooked.
  11. Serve the curry with rice or with some roti. 


For more food like this
Vegan chicken curry

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