Vegetarian Chicken Kofta Curry

Quorn products are made up of mycoprotein which is a protein made from Fusarium venenatum a naturally occurring fungus. The fungus spores are mixed with glucose and other nutrients. The fermentation process results in a doughy mixture with a meat like texture that’s high in protein and fiber. Both vegan and non vegan versions are available. 

Made a chicken kofta curry with Quorn, a meat free mince. Absolutely delicious and healthy at the same time … suitable for vegetarians. It’s also vegan as I’ve used coconut milk instead of cream.

Ingredients : 

Koftas:

250 grams of mince 

2 slices of bread

1 small onion fried

2 green Chili

1/2 bunch coriander leaves

1 tsp Garam masala 

1 tsp pepper powder 

Salt to taste. 

Method : Blend all the ingredients. Make small to medium sized balls out of it and fry them. I used an appakarai to fry them. You can bake them as well.

Gravy : 

1 onion sliced

2 red Chili

2 cloves

2 cardamom 

1 small piece cinnamon

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 bay leaf

1 tsp Chili powder

1/2 tsp turmeric powder 

1 tsp coriander powder

1 cup coconut milk 

Salt to taste

Method : Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, whole spices such as cardamom, cloves, cinnamon, red Chili and bay leaf. Add the sliced onions and sauté till it’s a golden brown. Next add the spice powders, salt. Add half a cup of water and cook till oil separates. Now you can add the coconut milk and cook till you get the desired thickness. Finally add the koftas and garnish with chopped coriander leaves. This can be served with either basmati rice or rotis.