Vegan Butter Chicken Curry

Vegan Butter Chicken Curry

A delicious vegan butter chicken curry using On The Greenside vegan chicken fillets.

For the sauce:

  • 2 tablespoons vegan butter (we like to use Fauxmage)
  • 1 large onion, diced small
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 100g (100ml) tomato paste
  • 1 can full fat coconut milk
  • 1 teaspoon olive oil
  • 1 x 250g On The Green Side Tender Fillets

For serving:

  • 4 cups cooked basmati rice
  • chopped coriander
  • Naan bread


Melt 2 tablespoons of vegan butter in a large pan over medium-high heat. Sauté the onions for 3-4 minutes. Add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined. Simmer on a low heat for 5-10 minutes, stirring frequently. In a separate pan add 1 tablespoon of olive oil add the tender fillets, cook on medium heat for 3-4 minutes. Then add to the sauce and stir to coat the pieces. Serve over rice. Garnish with chopped coriander.

Recipe from On The Greenside 

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  • Robyn Horwitz
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