Curry Chick’n
[Vegan]

For the Curry Sauce:

1. On heated oil, sauté onion until translucent. Add garlic with ginger and mix well.
2. Add all the spices and sauté about 30sec. while storing.
3. Add tomatoes and mix well again.
4. Add salt with 1/4 cup of water, mix well and reduce the heat.
5. Cover with lid and let it simmer for 10 minutes.
6. When ready, transfer to a blender, add 1/2 cup of water, yogurt, and blend until smooth.

To Make the Chick'n: 

1. Add the soy curls to a pan with heated oil. Drizzle with tamari and stir well. Add the garlic powder and stir well again. Sauté until golden brown.
2. When ready, add curry sauce and mix thoroughly.
3. You may drizzle with coconut cream and top with cilantro. Serve with rice of your choice and dal bread if you like. For keto option I suggest cauliflower rice.