Sheree Murphy’s Plant Based Chicken Curry

Sheree says, ‘Whether you’re a committed vegan or simply looking to incorporate more plants into your diet, my plant based chicken curry recipe is a sure fire hit for the whole family.’

Planted Chicken Curry – a delicious and satisfying dish that brings together the best of plant-based ingredients for a hearty and flavourful meal.

Planted is available at Tesco.

Here’s how to recreate Sheree’s delicious plant based Chicken Curry:


2 tsp vegetable oil

1 onion, chopped

1 tsp garlic, chopped

1 tsp ginger, chopped

1.5 tsp garam masala

1.5 tsp ground cumin

1 tsp ground coriander

1 tomato, chopped

1 tsp chili powder

1 tsp salt

250 ml coconut milk

1 tsp sugar

To Make the Marinade: 

350g Planted Chicken Lemon and Herb

Unflavoured yoghurt or non-dairy yoghurt (optional)

1 tsp minced garlic

1 tbsp finely chopped ginger

1 1/2 tsps garam masala

1 tsp ground cumin

1 tsp turmeric

1 tsp chili powder

1 tsp salt


1. Mix the ingredients for the marinade well with the Planted chicken and marinate for at least 1 hour.

2. Heat vegetable oil in a large pot and sauté onions until soft, then add garlic and ginger and sauté for 1 more minute.

3. Add the garam masala, cumin and coriander and cook for 20 seconds, stirring regularly.

4. Add the tomatoes, chili and salt and simmer for 15 minutes until the sauce thickens.

5. Put the sauce in a blender and mix until it has a creamy consistency, then put it back into the pot. Add the coconut milk and sugar to the sauce and bring to the boil.

6. Fry the marinated Planted chicken in a pan until golden brown (approx. 5 minutes), then add to the sauce and mix well. Serve with cooked rice.

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