Butter Chick’n’

Rich, spiced and comforting dish, perfect served over basmati rice 😋


  • 250g of firm tofu (sub for seitan or dehydrated soy)
  • 400g of crushed tomatoes (1 can)
  • 100 ml of coconut milk
  • 1 large onion diced
  • 2 cloves garlic minced
  • 3 tbsps of tomato paste
  • 2 tbsps margarine (or oil)
  • 2 tbsps cornstarch
  • 1 tbsp of fresh ginger grated
  • 1 tbsp garam masala spice 
  • 1 tsp curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 tsp coriander ground
  • 1 tsp cumin 
  • 1 1/2 teaspoon salt
  • 1 lemon juiced
  • 1 handful of fresh coriander 


1- In a pan add your diced onion, minced garlic and grated ginger. Sautée with some oil or margarine until fragrant.

2- Once the onions are translucent, mix in all the spices (garam masala, curry, cayenne, coriander, cumin and paprika) and add 1 cup of water. Allow to reduce for a few minutes (5-10 mins). 

3- Now (once all water is evaporated) add in the tomato concentrate along with the crushed tomatoes. Cook for 10 minutes.

4- In the meantime, cut your tofu (or soak your soy cutlets in water) and ‘fry’ with the margarine (until achieving a crispy consistency)

5- Back in the pan (with the reduced spices), add in your canned coconut milk and mix well before covering. Allow to simmer for 5 minutes.

6- With the use of a hand mixer, ‘puree’ your mixture until creamy and free of chunks. When done, add in your cornstarch and mix well.

7- Finally, add in your chosen protein (tofu or soy) along with the lemon juice and fresh coriander leaves. Simmer until fragrant.

8- Serve over some basmati rice and naan bread (or your favourite grain)!


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