Vegan Mofo: Chicken and Grape Curry

As well as Mofo being a big event throughout September, The Great British Bake off is also pretty big this month in the UK. I’ve already done one of Mary Berry’s recipes at the beginning of the month, but I decided to return to this cookbook and try out another.

Testing my boundaries in the fruit/savoury department, I set myself the challenge of veganising the Chicken and Grape Curry. Bleurgh.
Mild Chicken Curry with Cream and Grapes
This has been a favourite of mine for years, and is perfect for a summer dinner party being light and mildly curry flavoured

Well, I’d hope it’s going to be mildly curry flavoured Mary, being a curry and all that.
  • 1 pack vegan chick’n pieces
  • 2 small onions, chopped
  • 1 bayleaf
  • 1 tsp salt
  • 6 peppercorns
  • 300ml water
  • 300ml apple juice or cider*
  • 100g grapes
  • 25g soya butter
  • 1 tbsp curry powder
  • 25g flour
  • 150ml vegan cream
  • salt and pepper
  1. Put the onions and chicken pieces in a pan with the bay leaf, salt and peppercorns. Pour over the water and apple juice, cover the pan and simmer for 20 minutes
  2. While this is cooking, slice the grapes in half.
  3. Melt the soya butter in a pan and stir in the curry powder, cook for a few minutes. Stir in the flour and cook for a minute. Add to the chicken mixture and stir until it begins to thicken. Add the grapes and cook through for 10 minutes.
  4. Add the cream and heat through before serving
Serves 4

Despite burning the chicken when I was simmering it, this tasted pretty good. It dźidn’t taste that burnt and I didn’t find the grapes offensive so as far as I’m concerned, it’s a winner
* The original recipe calls for cider but I don’t drink alcohol. Instead I replaced it with some fancy Carey’s Apple Juice and I think it did the job.


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