Plant based Chicken Curry

Ingredients:

• 1 package of Veggie Valley Chicken Pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can of coconut milk
• 1 cup vegetable broth
• 2 tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until the onion is translucent.
2. Add Spices: Stir in curry powder, cumin, coriander, and turmeric. Cook for another minute to release the flavors.
3. Add Liquid and Veggie Chicken: Pour in coconut milk and vegetable broth. Add chopped tomatoes and Veggie Valley Chicken Pieces. Bring to a simmer.
4. Simmer: Reduce heat and let the curry simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is heated through.
5. Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve with rice or naan.

Step-by-Step Guide:

• Step 1: Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until the onion is translucent.
• Step 2: Stir in curry powder, cumin, coriander, and turmeric. Cook for another minute to release the flavors.
• Step 3: Pour in coconut milk and vegetable broth. Add chopped tomatoes and Veggie Valley Chicken Pieces. Bring to a simmer.
• Step 4: Reduce heat and let the curry simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is heated through.
• Step 5: Season with salt and pepper to taste. Garnish with fresh cilantro and serve with rice or naan.