Skip to main content

Quorn Butter Chickenless Masala

(12)

5 out of 5 stars

Rate this recipe
A butter chicken curry made with Quorn Meatless ChiQin Pieces served with a side of rice and naan bread.
Share on Facebook Share on X Share on Pinterest Share on Whatsapp Print

Savor a flavorful curry with our Butter Chickenless Masala, made with Quorn Meatless ChiQin Pieces and served with rice for a complete Indian meal. Try this recipe to create the perfect take out! Recipe by The Little Almond.

Indian Food Restaurant Favorites Curry Recipes

Serves 4

35 mins

Easy

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

  • 1 bag Quorn Meatless Diced ChiQin Pieces
  • ¼ Cup Vegan Butter
  • 1 Large Onion, diced
  • 1 Tbsp Fresh Ginger, grated
  • 2 Cloves Garlic, minced
  • 1 Tbsp Garam Masala
  • 1 Tsp Curry Powder
  • ¼ Tsp Cayenne Pepper
  • 1 Tsp Salt
  • 1 Can (14oz) Coconut Milk, full fat
  • ¼ Cup + 1 Tbsp Tomato Paste
  • 2 Tbsp Fresh Cilantro, minced

Method

  1. In a large non-stick pan, melt your vegan butter over medium heat. Once melted, saute your onions for 3-5 minutes. Add your ginger and garlic, cook for an additional 1 minute.
  2. Add your garam masala, curry powder, cayenne pepper, and salt to the pan. Stir it in with your onions, garlic, and ginger. Cook for only 30 seconds, to wake up your spices. Add your coconut milk and tomato paste and stir until combined.
  3. Stir in 1 pack of Quorn Meatless ChiQin Pieces and your fresh cilantro to your sauce. Bring to a simmer for 10-12 minutes, stirring frequently. If your mixture starts to get too thick, add in a splash of water or veggie stock to thin it out a bit.
  4. Once finished simmering, taste for any adjustments on seasonings or spices. Serve right away with basmati rice and some vegan naan. Garnish with some extra cilantro and enjoy!

Recipe Inspiration

See all recipes

The nation has spoken

(12)

5 out of 5 stars

Kaylee

5 out of 5 stars

5 stars, heck 10 stars I would usually make any curry with heavy cream, but I've had to give up dairy while breastfeeding. I did change this recipe very slightly as I prefer a bolder flavor, and I was out of fresh ginger and fresh garlic. I substituted 1/2tsp of powdered ginger and 1tsp of garlic powder. I also doubled the curry powder to 2tsp. This is my favorite curry I've made (and I try a lot of curry recipes). This is extremely close to my favorite Indian restaurant. I served it with basmati rice and garlic naan.

Response from Quorn

So happy you love this recipe Kaylee!! It sounds amazing with a garlic naan too!

Kristen

5 out of 5 stars

Delicious! And really easy!

Kellie

5 out of 5 stars

This recipe turned out really well!! One of my favorites.

Shauna

5 out of 5 stars

Simply delicious! Fast meal and my family loved it.

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.