Vegetarian Chicken Curry Recipe with Video

Quorn chicken curry recipe

Being a vegetarian does not mean that you cannot enjoy a good chicken curry.

Using meat-free quorn chicken in vegetarian recipes can be just as tasty as the real thing if cooked correctly with the right ingredients.

Chefs vegetarian Quorn chicken curry recipe is very delicious and easy to cook.

To see the step-by-step video recipe to my tasty veggie chicken curry just click on the video window at the bottom of this recipe or see the link here vegetarian chicken curry video recipe

Ingredients for Vegetarian Curry Recipe

I Pack of Meat-free Quorn chicken
1/2 Onion (chopped)
2-3 Handfuls Spinach
1 Large Mushroom (chunks)
1-2 Garlic Cloves (chopped)
2 Inch Fresh Ginger (diced)
1 Large Tbsp Tomato Puree
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cayenne Pepper
1/2 tsp Yellow Mustard Seeds
1/2 tsp Kalonji Seeds
1 tsp Cumin Seeds
1 tsp Turmeric
Pinch Salt (optional)
Cold Water
Rapeseed Oil


Picture of freshly chopped large flat mushrooms.

How to make a vegetarian Quorn chicken curry recipe

Grind together yellow mustard seeds, cumin seeds and black kalonji seeds to a powder.

Use a blend to make the fresh ginger, garlic, onion and cayenne pepper into a paste.

You can add a few drops of cold water to help blending it into a paste.

Heat a large pan and drizzle in some oil.

Add the turmeric and onion paste and fry for 4-5 minutes stiring always.

Add the meat-free chicken pieces fry for a few minutes in the paste coating all of the chicken pieces.

Add the cup of water and mushrooms bring to the boil and simmer.

After 5 minutes add cumin powder, coriander powder, tomato puree and mushrooms, stir well.

Keep adding small amounts of water as the curry drys up with a drizzle of oil.

Add a pinch of salt if desired.

After 10-15 minutes of simmering when chicken is cooked and soaked up the aromatic flavours add the fresh spinach leaves pressing them into the curry sauce with a spoon or spatula.

Spinach takes very little time to cook so as soon as the spinach wilts add some fresh coriander leaves.

Enjoy Chef Jeenas delicious vegetarian quorn chicken curry recipe.

Serve with roti, rice, naan bread and yogurt.

For more of Chef Jeenas food recipe Videos see
Video food recipe index page

Crullers or twisted doughnuts - Kleinur

While technically they are everyday pastries, I think kleinur deserve to be included in the Christmas fare. I have added a second recipe for those who do not have access to hartshorn powder.

In many homes in Iceland a large cooking pot lurks in a kitchen cupboard. Its sides are black with burnt-in fat, and a guest might be excused for thinking that their hosts simply forgot to throw it away. Occasionally, in some homes as often as once a week, this pot will be pulled out from its hiding place and put to good use for frying doughnuts in. It is not unusual for a doughnut-maker to make a double or even triple recipe in one session.

Twisted doughnuts are not a specifically Icelandic phenomenon, but neither are they as common in other countries. Making these delicacies is no small undertaking. It is time consuming and hard work, and therefore the batches are usually large to save time and effort.

This is not a good recipe if you have never deep-fried anything before, as the frying fat must to be very hot, and certain precautions must be taken to avoid accidents. They include not letting the hot oil get into contact with water, never leaving the frying pot or deep-fryer unattended, and, in case of accidents, having a fire-blanket and/or fire extinguisher at hand. An experienced doughnut maker can make this look as easy as A-B-C, but don't be fooled, and don't try this unless you are used to deep-frying and know the rules!

I am including 2 recipes, one with hartshorn and one without it, as hartshorn seems to be quite difficult to find outside Europe. Both recipes are mixed and handled in the same way.

Ready to fry dough and fried kleinur.

1st recipe:
500 g flour
40 g margarine/butter, soft
2 tsp baker's ammonia/hartshorn salt (ammonium carbonate)
2 medium eggs
1 tsp baking powder
150 ml milk, sour milk or buttermilk
150 g sugar
2 tsp essence of cardamom

2nd recipe:
1 kg flour
150 g butter
250 g sugar
3 eggs
4 tsp baking powder
2 tsp baking soda
3 tsp powdered cardamom
a few drops of vanilla essence
250 ml buttermilk or cream

Mix together dry ingredients. Mix in the margarine/butter and then eggs and milk/cream, followed by the essence of cardamom or vanilla essence. Knead into a fairly soft dough. Avoid over-kneading, as this will make the doughnuts tough.

Making the twist.

Roll out the dough until fairly thin (2-3 millimeters thick), cut into strips (these should be anything from 5-10 centimeters wide, depending on weather you want small or big doughnuts) and then cut diagonally across the previous cuts to make diamond shapes. Cut a small slit in the centre of each diamond and gently pull one end through the slit, to make the twist in the doughnuts.

Heat the frying fat. It must be very hot, and will have reached the right temperature when a doughnut browns and cooks through in about 1-1 1/2 minutes.

Genuine Icelandic twisted doughnuts are fried in sheep tallow, which leaves a special taste, but this is now considered unhealthy because of all the saturated fat. Use instead about a litre of vegetable cooking fat that can be heated to a high temperature, for example canola or coconut oil. The doughnuts will not have that special tallowy taste, but neither will they clog up your arteries quite as much.

When they reach this colour, remove from fat.

Note:
Most deep-fryers can not get the oil hot enough for frying kleinur - but they are safer than using a pot on the stovetop. If you do use a fryer, heat the oil to the maximum temperature, and allow the oil a short time to heat up again after each round of doughnuts.

Interesting tidbit:
I found an American recipe for twisted doughnuts in The Little House Cookbook by Barbara M. Walker (New York, N.Y., Harper & Row, 1989). The recipe is taken from an old American cookbook, and although the twisting method is quite different, the recipes themselves are clearly related.

How to make a Vegetarian Chicken Curry Video Recipe

Here is another video from Jeenas Kitchen Vegetarian Chicken Curry Recipe.







You can use meat-free chicken in many recipes and in a curry it is just as tasty as the real thing.



I will update soon with the full step-by-step picture guide to this curry recipe.



Click on the video screen at the bottom of the page to view my easy chicken curry recipe.





To see more free food recipe videos see my video food recipes index page

Baked Onion Bhaji Recipe

This Chefs full step-by-step baked onion bhaji picture recipe plus video tutorial.

Chef Jeenas baked onion bhajis are very special because they have the full flavour and taste of an onion bhaji but without the calories of a deep fried onion bhaji as they use less oil.

This baked onion bhaji recipe is cooked using chickpea flour, you can check out a very similar onion bhajee recipe by clicking here for buckwheat onion bhaji recipe as the taste is very different but both very delicious.

If you have not yet seen Chefs onion bhaji recipe video then scroll down to the bottom of this recipe and click on the video screen to see a FREE video food recipe guide to this recipe.

Ingredients for baked onion bhajis

1lb Onions
3oz Chickpea Flour
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
Rapeseed oil
1 Large tsp Tomato Puree
1 Shot Glass Measure Water (a small egg cup can be used to measure)

Spices for the Pan

1/2 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Cumin Powder
1/2 tsp Ginger Powder
1/2 - 1 tsp Chilli Powder

Picture of spices.

How to make Chefs baked onion bhaji recipe

Heat some oil in a large wok or pan add onions.

Cook the onions for ten minutes until they soften.

Do not brown the onions you want them to soften only.

Add 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp chilli powder and 1/2 tsp ginger powder to the pan., stir well then turn off the heat.

Add the cooked onions to a bowl containing all of the other dry ingredients.

Mix well.

Mix together tomato puree and water.

Add to the bowl of onions and mix well.

Spoon the onion bhaji mixture onto a greased baking tray .

Place onion bhaji tray into a hot oven at 180C for 10 minutes only.

Drizzle the onion bhajis with some oil then place back into the oven for another 10 minutes or until golden.

For the full deep fried effect oil must be drizzled on top of the bhajis half way through.

Take a look at some freshly baked onion bhajees.

Enjoy Chef Jeenas tasty onion baked bhajis recipe.

Serve with cucumber raita, curries, roti, naan bread or rice.

For more video food recipes, please see my index page.