Plant-Based Chicken Curry With Roti

Method

1. Finely slice the shallot and garlic cloves. Grate the ginger.
2. Add oil into a wok or frying pan and fry the shallot, garlic and ginger together over a low heat. Continuously stir.
3. After one minute add the What The Cluck Chicken Chunks and fry until golden brown.
4. In a separate pan, heat some oil on a medium heat, add the green beans and red onion and pan fry for 7-10 minutes or until slightly charred.
5. In the original pan add the turmeric, coriander, cumin, garam masala and chilli powder and cook for a few more minutes.
6. Add the chopped tomatoes and let it simmer.
7. Meanwhile, prepare the roti in a non-stick frying pan over medium heat for about 5 minutes per side.
8. Finally, add 150 ml of coconut milk to the pan with the What The Cluck Chicken Chunks and heat through.
9. Plate up your curry and top with the green beans and red onion.
10. To finish, garnish with coriander and serve with the vegan roti. Enjoy!

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