Vegan Chicken Kondattam
Try my Vegan Chicken Kondattam - a vegan spin on a popular spicy crispy fiery classic dish from the state of kerala. Soycurls marinated in a spicy chili marinade, baked then tossed with a fragrant spicy sauce. Serve this with rice or add it as a filling to tacos! Gluten-free Nut-free
Servings: 2
Ingredients
- 4 ounces soycurls
- 1.5 cups broth or water
For the marinade:
- 1 tablespoon ginger garlic paste
- 1 teaspoon apple cider vinegar or white vinegar or use lemon juice
- 1 teaspoon oil
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon Kashmiri chili powder or use paprika
- 1/4 spoon black pepper
- 2.5 tablespoons corn starch
For the sauce:
- 2 teaspoons oil
- 2 dried red chilies, Indian or cayenne for hot , california red or Kashmiri chilies for mild or use kondattam mulaku chilies
- 8 curry leaves , fresh or frozen
- 1/2 cup thinly sliced red onion or shallots
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 2 green chilies slit into 2-4 long slices each
- 1 teaspoon Kashmiri chili powder or use paprika
- 2 tablespoons ketchup
- 1 tablespoon soy sauce or tamari for gluten-free
- 1/2 teaspoon Garam masala or ground coriander or both
- 1/2 Cup water plus 1 teaspoon cornstarch or tapioca starch
- cilantro for garnish
Instructions
- Soak the soycurls in warm 1 1/2 cups of broth or water for 10 minutes or so. Then drain the soycurls but reserve the water to use later.
- Then add the ginger garlic paste, oil and vinegar to the drained soy curls and toss well. Then add in the spices and mix in. Then add the cornstarch and add well to coat.
- Spread the soycurls on a parchment lined baking sheet and bake at 400 degrees Fahrenheit(206 degrees Celsius) for 15 to 20 minutes or until crisp on the outside.
- For the sauce, heat the oil over medium heat in a skillet. Add the dried chilies and curry leaves and mix. (For additional heat, break open one of the chilies or add 1/2 teaspoon pepper flakes. Do not do this if your heat preference is low)
- Then add the onion, garlic, ginger, and green chilies and toss well. Add a pinch of salt. Cook until the onion is golden.
- Then add in the Kashmiri chili powder and Garam masala and coriander if using.
- Then add in the ketchup, soy sauce and mix well. Bring to a boil.
- Mix the cornstarch in 1/2 cup of water or use 1/2 cup of the reserved soycurl water/broth. Then add to the skillet and bring to a boil.
- Then add the baked soycurls and toss well to coat.
- Take off heat. Garnish with cilantro and serve immediately over rice or with flatbread.
Video
Notes
Soy-free: use an alternate vegan chicken substitute, which is not soy-based like seitan. You don't need to soak the seitan, you can just marinate it and use. Use coconut aminos instead of soy sauce.
Protein subs: other proteins like Tofu, seitan, chickpea tofu or chickpeas can be used. Or use cauliflower.
Less heat: Use less of the Kashmiri chili powder, use just 1 dried chili. If using paprika, use the sweet and less hot variety. Some paprikas can be quite hot.
Nutrition
Calories: 354kcal | Carbohydrates: 44g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 370mg | Fiber: 13g | Sugar: 17g | Vitamin A: 1775IU | Vitamin C: 155mg | Calcium: 231mg | Iron: 7mg