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Vegan Chicken Kondattam
5 from 24 votes

Vegan Chicken Kondattam

Vegan Chicken Kondattam is made with marinated soycurls baked until crisp, then tossed in a flavorful sauce made from dried chilies, curry leaves, onions, garlic, and a blend of Indian spices enhanced with ketchup and soy sauce. The dish offers a rounded spicy-sweet flavor with a variety of textures, suitable as a hearty vegan main paired with rice or bread.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2
Calories: 354 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. Then add the onion, garlic, ginger, and green chilies and toss well. Add a pinch of salt. Cook until the onion is golden.
  6. Then add in the Kashmiri chili powder and Garam masala and coriander if using.
  7. Then add in the ketchup, soy sauce and mix well. Bring to a boil.
  8. 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.
  9. Then add the baked soycurls and toss well to coat.
  10. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 354

% 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.