Trick’n Chick’n Curry with Basmati Rice
featuring Gardein Chick’n Breast from Terra Vegan Marketplace
I was amazed by how fabulous the aroma was coming from Terra, when I saw the chic’n was on the griddle at the back of the Terra booth…. A very impressive beginning! The flavors in the chick’n and in the curry sauce were delightful. So I decided to make it since I had the recipe in the 2013 EPCOT Food & Wine Cookbook.
Oh yes it is Vegan!
Ingredients:
Red Curry Sauce:
2 jalapenos, stems and seeds removed
1 tablespoon ginger puree
1 tablespoon minced garlic
2 tablespoons canola oil
4 ounce jar store bought curry paste
1 ¼ cups tomato puree
6-ounce can tomato paste
½ cup sugar
2 cups water
Coarse salt & freshly ground pepper to taste
Trickin’ Chicken:
¼ cup canola oil
16 frozen Gardein Chrispy Chick’n Filets or 8 Gardenin Chick’n Breasts
(I used Gardein Crispy Tenders because that was all I could find)
Coarse salt & freshly ground pepper to taste
For Serving:
Cooked Basmati Rice
For the red curry sauce:
1. Place the jalapenos, ginger, and garlic in food processor; puree until smooth.
2. Heat canola oil in a large saucepan over medium heat. Stir in puree and cook for 2 minutes. Add curry paste and cook 2 minutes.
3. Stir in tomato puree, diced tomatoes, tomato paste, and sugar. Cook 1 to 2 minutes, or until sugar dissolves. Season with salt & pepper.
4. Reduce heat to medium-low. Add water and simmer for 20 minutes.
5. Remove from heat and puree until smooth in a food processor (I skipped this step mine was smooth enough for me). Set aside.
For the trick’n chicken:1. Heat canola oil in large non-stick skillet over medium heat. Add frozen chick’n and cook, turning once, for 6-8 minutes, or until golden brown and crispy. Season with salt, pepper, and curry powder.
To serve:
Evenly divide rice on serving plates. Place chicken on rice, and top with red curry sauce (I put mine on the bottom to keep the chicken crunchy). Serve remaining sauce on the side.
Enjoy! Live. Eat. Love. & Laugh!