GroupInfoRecipes
IBD Mental Health

Vegan Butter Chick'n

Marination: (>1 hour/overnight is best or in the morning before work) *place in a bag or cover in a container and refrigerate.

80g diary free yogurt/regular yogurt for non-vegans
2 tsp lemon juice
1.5 tsp ground turmeric
2 tsp garam masala
2 tsp ground cumin
1 brick of tofu/paneer for non-vegans

COOK (MED HEAT): toss with 2 tbs of oil on a pan until the liquid marination evaporates and the tofu/paneer turns brown. Set aside.

Use the same un-rinsed pan to sauté the sauce ingredients below for 1 minute. POUR mixture into a blender. ADD 50ml of water to deglaze any remaining spices stuck to the pan and pour into the blender. Blend until smooth like gravy.


Sauce: *If you have a good blender mincing and dicing the ingredients is not required. You may sauté whole cloves, chunks of tomato/onion etc.

1 tbs oil
80g onion peeled and diced
1 tsp mined garlic (small chunk)
1 tbs minced ginger (2 cloves)
½ tsp ground cumin
½ tsp ground cinnamon
1 tomatoes, medium size, diced
2 tsp salt
10 cashew nuts
100 ml water

ADD blended sauce back into the pan. ADD browned tofu/paneer. Bring mixture to a boil. Lower heat and simmer uncovered for approx. 20 minutes.

STIR in 80ml of coconut milk, 2 tbs lemon juice and cilantro leaves for garnish.... Enjoy 😁




IBD Mental Health (2018-2020)