Kenyan Chick’n Curry

Ingredients

• 2 tsp Fresh ginger (Finely chopped)
• 1 tbsp Garlic (Finely chopped; source specifies 1 Tbsp + 1 tsp)
• 1 Red onion (Chopped)
• 1 tbsp Olive oil (For sautéing)
• 14.5 oz Diced tomatoes (One can; fire-roasted if preferred)
• 0.25 cup Tomato paste
• 4 cup Vegetable broth
• 2 tbsp Smoked paprika
• 2 tsp Curry powder
• 0.5 Serrano pepper (Deseeded and finely chopped; use more if desired)
• 1 tbsp Chili oil
• Salt (To taste)
• Black pepper (To taste)
• 0.25 cup Vegan cream cheese
• 8 oz Vegan chicken (Alternatively, use diced tofu)
• Fresh cilantro (For garnish)

Steps

1. 1

   Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped ginger, garlic, and red onion. Sauté for about 5 minutes, stirring occasionally, until the onion softens and the aromatics become fragrant.

2. 2

   Add the diced tomatoes, tomato paste, vegetable broth, smoked paprika, curry powder, chopped serrano pepper, chili oil, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.

3. 3

   Simmer the curry sauce for 10–12 minutes, stirring occasionally. Allowing it to simmer longer will deepen the flavor, so avoid rushing this stage if time permits.

4. 4

   Add the vegan cream cheese to the pan. Stir until it is fully incorporated and the sauce is smooth and creamy.

5. 5

   Add the vegan chicken pieces or diced tofu. Stir gently to coat them in the sauce, then simmer for at least 10–15 minutes, until heated through and the curry has thickened slightly.

6. 6

   Taste and adjust the salt, black pepper, and serrano pepper level if needed. Serve hot with rice and garnish with fresh cilantro.

Notes

The recipe recommends not rushing the simmer, as the curry develops more flavor the longer it cooks. Rice is suggested for serving but no quantity is specified in the source.

Nutrition per serving

• main
• vegan
• plant-based
• gluten-free
• curry
• simmered
• East African
• spicy