Chick Free Chicken Curry

1 HOUR | NOT TOO TRICKY | SERVES 4

Equipment

• Bowl
• Frying Pan

INGREDIENTS

• 1 large Red Onion chopped into chunks
• 4 large Tomatoes (ripped and full of flavour) chopped
• 4 Tablespoons of Soya Sauce
• 5 cloves of Garlic chopped
• 1 Thumb-sized piece of Ginger grated
• 500g of Soya Meat or Tempeh
• 1 Teaspoon of Turmeric Powder
• 2 Teaspoons of Chilli Powder
• 4 Teaspoons of Sri Lankan Raw Curry Powder
• 1 Teaspoon of Jaffna Curry Power
• Salt to taste
• 1 Teaspoon of Black Pepper
• 1 Tablespoon of Olive Oil
• 10 Five Curry Leaves
• Small piece of Pandan Leaf (optional)
• 100 ml Coconut Milk (optional)

Method

1. 1. Add spices to the soya or tempeh, mix well, and set aside. Marinate for 30 minutes before cooking.
   2. Take a frying pan and add the olive oil. When the oil is hot, add the chopped ginger and garlic. Let it fry. When it is cooking, add the pandan leaves and the curry leaves. Add the marinated soy with 1/2 cup of water to the pan and let it fry. Cook for six minutes, turning occasionally.
   3. Next, add the chopped onions to the pan and cook for 3 minutes. At this stage, add the chopped tomatoes and the soy sauce and mix them all well. Cover the pan with a lid and let it cook. You want all that tomato to get juicy and become a nice sauce.
   4. When this happens, open the cover and cook for another 5 minutes. Stir from time to time. Check for salt and pepper. 
   5. Enjoy it with some steamed rice.