Vegan Chicken Kondattam
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
354 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Chicken Kondattam
Description
This recipe begins by soaking soycurls in broth to rehydrate, then marinating them with ginger-garlic paste, vinegar, oil, turmeric, chili powder, and cornstarch to coat thoroughly. After spreading on a baking sheet, the soycurls are baked at high heat until they develop a crisp exterior. Meanwhile, the sauce is prepared by frying dried chilies and curry leaves in oil, then sautéing thinly sliced onions, garlic, ginger, and green chilies until golden.
The dry spices like kashmiri chili powder and garam masala blend into the sauce alongside ketchup and soy sauce, creating a balanced savory and mildly sweet base. The baked soycurls are combined with the sauce and cooked until the flavors meld. The dish is finished with fresh cilantro garnish for brightness.
This vegan dish replicates the texture and flavor complexity of a spiced chicken kondattam using plant-based protein and is versatile in heat level according to chili usage. It pairs well with rice or flatbreads and can be adapted for soy-free versions by substituting the soycurls with other vegan proteins. The notes provide suggestions for protein substitutes and heat adjustments, helping to customize the dish to dietary needs or spice preferences.
Ingredients
- 4 ounces soycurls
- 1.5 cups broth or water
For the marinade:
- 1 tablespoon ginger garlic paste
- 1 teaspoon apple cider vinegar or white vinegar or lemon juice
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon Turmeric
- 1 1/2 teaspoon kashmiri chili powder or paprika
- 1/4 black pepper amount spoon (unspecified
- 2.5 tablespoons corn starch
For the sauce:
- 2 teaspoons neutral cooking oil generic cooking oil
- 2 dried red chilies Indian or cayenne for hot, california red or Kashmiri chilies for mild or use kondattam mulaku chilies
- 8 curry leaves , fresh or frozen
- 1/2 cup red onion or shallots, thinly sliced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 green chilies slit into 2-4 long slices each
- 1 teaspoon kashmiri chili powder or paprika
- 2 tablespoons ketchup
- 1 tablespoon soy sauce or tamari for gluten-free
- 1/2 teaspoon garam masala or ground coriander or both
- 1/2 Cup water plus 1 teaspoon cornstarch or tapioca starch
- cilantro for garnish
Instructions
- Soak the soycurls in warm 1 1/2 cups of broth or water for 10 minutes or so. Then drain the soycurls but reserve the water to use later.
- Then add the ginger garlic paste, oil and vinegar to the drained soy curls and toss well. Then add in the spices and mix in. Then add the cornstarch and add well to coat.
- Spread the soycurls on a parchment lined baking sheet and bake at 400 degrees Fahrenheit(206 degrees Celsius) for 15 to 20 minutes or until crisp on the outside.
- For the sauce, heat the oil over medium heat in a skillet. Add the dried chilies and curry leaves and mix. (For additional heat, break open one of the chilies or add 1/2 teaspoon pepper flakes. Do not do this if your heat preference is low)
- Then add the onion, garlic, ginger, and green chilies and toss well. Add a pinch of salt. Cook until the onion is golden.
- Then add in the Kashmiri chili powder and Garam masala and coriander if using.
- Then add in the ketchup, soy sauce and mix well. Bring to a boil.
- Mix the cornstarch in 1/2 cup of water or use 1/2 cup of the reserved soycurl water/broth. Then add to the skillet and bring to a boil.
- Then add the baked soycurls and toss well to coat.
- Take off heat. Garnish with cilantro and serve immediately over rice or with flatbread.
Notes
- For a soy-free version, use seitan or chickpea tofu; adjust marinade and baking accordingly.
- Adjust heat by using fewer dried chilies or swapping hot paprika for sweet paprika as preferred.
- Other protein options include tofu or cauliflower, prepared similarly to the soycurls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 637mg | 27% |
| Potassium | 370mg | 8% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
| Vitamin A | 1775IU | 36% |
| Vitamin C | 155mg | 172% |
| Calcium | 231mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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