📝 About This Recipe
This recipe transforms humble wheat gluten into succulent, 'chicken-like' morsels that soak up a rich, aromatic coconut gravy. Drawing inspiration from traditional North Indian flavors, we use a custom spice blend and slow-simmered aromatics to create a depth of flavor that rivals any meat-based dish. It is a hearty, protein-packed masterpiece that proves plant-based cooking can be incredibly indulgent and soul-warming.
🥗 Ingredients
The Seitan 'Chicken'
- 1.5 cups Vital Wheat Gluten (the base for the meaty texture)
- 1/4 cup Nutritional Yeast (for savory depth)
- 1 cup Vegetable Broth (cold or room temperature)
- 1 teaspoon Poultry Seasoning (dried sage, thyme, and rosemary blend)
- 1 tablespoon Soy Sauce (for color and saltiness)
The Curry Base
- 2 tablespoons Coconut Oil (or any neutral high-heat oil)
- 1 large Yellow Onion (finely diced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 4 cloves Garlic (minced)
- 1/2 cup Tomato Purée (unseasoned)
Spices and Aromatics
- 1 tablespoon Garam Masala (high quality)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 can Full-Fat Coconut Milk (14 oz can, do not use light)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, and poultry seasoning until well combined.
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2
Mix the vegetable broth and soy sauce together, then pour into the dry ingredients. Stir until a thick dough forms, then knead by hand for about 3 minutes to develop the gluten strands which create that 'meaty' texture.
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3
Cut or tear the seitan dough into bite-sized, irregular chunks. This creates more surface area for the sauce to cling to.
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4
Steam the seitan pieces for 20 minutes. This pre-cooks the gluten so it doesn't become 'spongy' when simmered in the sauce later.
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5
While the seitan steams, heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced onions and sauté for 8-10 minutes until golden brown and translucent.
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6
Stir in the ginger and garlic pastes. Cook for 2 minutes until the raw smell disappears and the mixture is fragrant.
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7
Add the turmeric, cumin, and garam masala to the pot. Toast the spices in the oil for 60 seconds, stirring constantly to prevent burning.
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8
Pour in the tomato purée. Cook for 5 minutes, allowing the moisture to evaporate until the oil begins to separate from the tomato-spice paste.
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9
Add the steamed seitan chunks to the pot. Toss them thoroughly in the spice paste to coat every surface.
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10
Pour in the full-fat coconut milk. Scrape the bottom of the pot to release any flavorful browned bits (deglazing).
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11
Bring the curry to a gentle simmer, then reduce heat to low. Cover and let it cook for 15-20 minutes. The sauce will thicken and the seitan will absorb the curry flavors.
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12
Taste and season with salt and a squeeze of lime juice if needed. Garnish generously with fresh chopped cilantro before serving.
💡 Chef's Tips
For the best texture, always knead your seitan dough; this creates the fibrous 'chicken' feel rather than a soft bread texture. If you prefer a spicier curry, add 1/2 teaspoon of cayenne pepper or a chopped Thai bird's eye chili during the onion sauté step. Avoid boiling the curry vigorously once the coconut milk is added, as this can cause the fat to separate and the sauce to look curdled. Make this a day in advance! Like most stews, the flavors develop and deepen significantly after a night in the refrigerator. If the sauce is too thick, thin it out with a splash of vegetable broth or water until you reach your desired consistency.
🍽️ Serving Suggestions
Serve over steaming hot Basmati rice or fragrant Jasmine rice. Pair with warm, garlic-brushed vegan naan or roti for scooping up the extra sauce. Add a side of cooling cucumber raita (made with vegan yogurt) to balance the spices. A crisp, cold lager or a sparkling ginger kombucha complements the richness of the coconut milk beautifully. Serve with a side of pickled red onions for a bright, acidic pop of flavor.