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**Christmas ordering dates**
We will be closed from 22nd Dec - 2nd Jan
Cut off for orders to arrive before Christmas will be midday 21st December.
Normal service will resume on 3rd January 2024!
Vegan Chicken Korma

Vegan Chicken Korma

This recipe is for the home chef maestros who want to go that extra mile, and create a tasty vegan korma from scratch! If you're in a hurry, then you can always get a curry on demand with our incredible vegan curry selection.

However, if you are cooking up a storm, then this vegan chicken korma is a flavorful and creamy Indian dish that replaces traditional chicken with plant-based protein sources like tofu, tempeh, seitan, or even chickpeas. Here's a recipe for a delicious vegan chicken korma curry extravaganza:



For the Vegan "Chicken":

  • 1 cup of tempeh, tofu, seitan, chickpeas, or plant-based alternative (choose your favorite)
  • 1 tablespoon vegetable oil
  • one-quarter of a teaspoon of salt 
  • Half a teaspoon of pepper
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric


For the Korma Sauce:

  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 1 cup canned tomatoes, blended into a puree
  • 1 cup coconut milk
  • 1/2 cup unsweetened almond or cashew milk
  • 1/2 cup raw cashews, soaked in hot water for 15 minutes
  • 1/4 cup raisins or sultanas
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh cilantro leaves, for garnish


  1. Prepare the Vegan "Chicken":
    • If using tofu, tempeh, or seitan, cut it into bite-sized pieces.
    • Heat a tablespoon of vegetable oil in a pan over medium-high heat.
    • Add the garam masala, turmeric, salt, and pepper to the oil, and stir for a minute.
    • Add the tofu, tempeh, seitan, or chickpeas to the pan and cook until lightly browned. Remove from the pan and set aside.
  1. Prepare the Korma Sauce:
    • In the same pan, add another tablespoon of oil if needed.
    • Add the chopped onion and sauté until it becomes translucent and slightly golden brown.
    • Stir in the minced garlic and ginger, and cook for another minute until fragrant.
    • Add the ground coriander, cumin, cinnamon, cardamom, cloves, nutmeg, salt, and pepper. Cook for another 2 minutes, stirring frequently to prevent burning.
    • Add the blended tomatoes, coconut milk, and almond or cashew milk. Stir well and bring the mixture to a simmer.
    • While the sauce simmers, drain the soaked cashews and blend them with a little water to make a smooth paste.
    • Add the cashew paste to the sauce and stir to combine. This will make the sauce rich and creamy.
    • Add the raisins or sultanas and let the sauce simmer for about 10-15 minutes until it thickens and the flavors meld together.
  1. Combine the Vegan "Chicken" and Sauce:
    • Add the cooked vegan "chicken" to the korma sauce and stir gently to coat the "chicken" pieces with the sauce.
    • Let it simmer for another 5-10 minutes, allowing the flavors to meld and the "chicken" to absorb some of the sauce.
  1. Serve:
    • Serve your vegan chicken korma over steamed rice or with naan bread.
    • Garnish with fresh cilantro leaves for a burst of freshness and colour.

Enjoy your homemade vegan chicken korma! It's a rich, creamy, and flavourful dish that's perfect for any occasion, and sure to fool even the meatiest meat lover of the bunch! 

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