Ingredients
Scale
- 4 TB vegan soy free butter, divided
- 2 shallots, finely chopped
- ½ white onion, chopped
- 1 tsp garlic powder
- 1 tsp ground ginger
- 4 tsp apple cider vinegar
- 4 tsp garam masala, divided
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 bay leaves
- 2 cups tomato puree
- 2 cups unsweetened oat milk (or rice milk)
- ½ cup plain oat or coconut yogurt
- Salt and black pepper, to taste
- 2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- ½ tsp cayenne pepper (optional, adjust to taste)
- 2 tbsp cornstarch
- ½ cup water
Instructions
- Cook aromatics: Heat 1 tbsp sunflower oil in a large pan over medium heat. Add shallot and onion; sauté until soft.
- Add spices: Stir in ginger garlic paste, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook 1–2 minutes until fragrant.
- Add chicken: Add chicken pieces and cook 3–4 minutes, stirring to coat with spices.
- Add liquids: Stir in tomato puree, oat milk, and oat yogurt. Add lemon juice, salt, and pepper. Bring to a gentle simmer.
- Cook: Cover and simmer 15–20 minutes until chicken is cooked through.
- Thicken sauce: Mix cornstarch with water, then stir into the curry. Cook 2–3 minutes until sauce thickens.
- Finish: Sprinkle remaining 1 tsp garam masala on top, adjust seasoning, and serve hot.
- Prep Time: 15
- Cook Time: 35