Vegan Chicken Kondattam

Key Ingredients

Soy curls

Broth

Ginger garlic paste

Kashmiri chili powder

Red onion

Ketchup

Soak the soy curls in warm 1 1/2 cups of water. Then drain the soy curls, but reserve the water to use later. For the marinade, add the ginger garlic paste and vinegar to the drained soy curls and toss well. Then add in the spices and mix in.

Then add the cornstarch and mix well to coat.

Spread the soycurls on a parchment lined baking sheet and bake at 400 degrees Fahrenheit(206 degrees Celsius) or until crisp on the outside.

Heat the oil over medium heat in a skillet. Add the dried chilies and curry leaves and mix. Then add the onion, garlic, ginger, and green chilies and toss well.

Cook until the onion is golden. Then add in the Kashmiri chili powder and Garam masala or coriander if using.

Add in the ketchup, soy sauce and mix well. Bring to a boil. Add in the corn starch and water. Bring to a boil. Then add the baked soy curls and toss well to coat.

Enjoy!

Take off the heat. Garnish with cilantro and serve immediately over rice or with flatbread.

Vegan Chicken Kondattam

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