Adraki Chikin Indian Ginger Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
154 kcal
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Course
Main Course
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Cuisine
Indian
Adraki Chikin Indian Ginger Curry
Description
The soy curls are first soaked in broth, then coated with a blend of spices including garam masala and chili powder before being baked until crisp on the edges. This preparation imparts deep flavor and a chewy texture mimicking chicken. The sauce is developed by tempering whole spices with onion until golden, then integrating a puree of tomato, ginger, garlic, and chili. Ground spices deepen the flavor while non-dairy yogurt adds creaminess and tang.
This curry delivers a balance of heat, warmth, and freshness from the ginger and chilies, with textures varying between tender soy curls and smooth sauce. The dish is garnished with julienned fresh ginger and cilantro for brightness.
Alternative proteins like seitan, chickpeas, tofu, or roasted vegetables can replace soy curls. These follow similar seasoning and cooking methods, with slight adjustments such as omitting the baking step for chickpeas. The sauce consistency can be adjusted with non-dairy milk if preferred.
Ingredients
For the chicken:
- 4 ounces dry soy curls soaked in 2 cups of hot broth for at least 15 minutes
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon kashmiri chili powder or paprika
- 1/2 teaspoon poultry seasoning, optional Use esp if you are using water instead of broth
For the sauce:
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 clove whole
- 2 bay leaf
- 1/2 teaspoon coriander seed crushed
- 4 black peppercorns
- 1 cup onion red, chopped
- 1/4 teaspoon salt
- 1 teaspoon garlic or minced garlic, paste
- 1 teaspoon ginger or ginger paste, minced
- 1/4 teaspoon ground ginger
- 1 teaspoon kashmiri chili powder
- 1 cup tomato or use canned tomatoes along with their juices, chopped
- 1/4 teaspoon salt
- 2 teaspoon ginger julienned
- 2 green chili finely chopped. I used serrano or Indian green chili. You can use a milder green chili, if you like, or use 2 tablespoons of chopped green bell pepper
- 1/4 cup Non-Dairy yogurt or cashew cream or use 1 cup thick non-dairy milk
- 1 to 1 1/2 cups water
- cilantro for garnish, julienned, and more
- fresh ginger for garnish, julienned, and more
Instructions
Make the soy curls.
- Preheat the oven to 400° F (205° C)
- Soak your soy curls in chicken flavored broth if you haven't already. Use warm hot broth and then let them soak for 15 minutes. Then drain and lightly press to remove excess moisture. Do not press to remove all of the moisture. Let the soy curls stay a bit moist.
- Add to a bowl then add all of the spices and toss well to coat. (Optionally mix in a teaspoon of oil)
- Spread them out on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until crisp to preference.
Meanwhile, make the sauce.
- Heat the oil in a skillet over medium heat. Add the cloves, bay leaves, crushed coriander seeds, black peppercorns, and mix and cook until the coriander seeds and bay leaves change color and get fragrant.
- Then add in the onion and the salt and cook until the onion is golden brown.
- Then add in the minced ginger or garlic or pastes, the ground ginger, and cook for a minute. Add few splashes of water if the onion is drying out too much.
- Then add the Kashmiri chili powder and mix in. Then add the tomatoes, salt, green chili, and julienned ginger.
- Mix in and continue to cook until the tomatoes are jammy. Mash the larger tomato pieces. Then add in your non-dairy yogurt or cream and water and bring to a good boil.
- Add in your baked soy curls and mix in.
- Taste and adjust salt and flavor. Garnish with cilantro, the reserved julienned ginger, some lemon juice if you like and serve with roti, naan, or rice.
Notes
- Substitute soy curls with seitan, chickpeas, tofu, or roasted vegetables using similar spices.
- For tofu, press and cube, then bake or pan-fry before simmering in sauce.
- A nut-free non-dairy yogurt is suitable if allergies are a concern.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 533mg | 22% |
| Potassium | 185mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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