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Soy Butter Chickn'

Classic Indian butter chickn' with soy curls, green peas, and brown rice

A plant-based take on this staple classic Indian recipe. A spicy and buttery taste paired with soy protein, green peas and brown rice. An easy dish to prepare with simple steps makes a wonderful weekday dinner. its warming, healthful ingredients make for a satiating meal.



1 cup dehydrated soy curls

1 cup green peas

1 cup brown basmati rice

1 tsp ginger, grated

½ large red onion, thinly sliced

3 cloves garlic, minced

1/3 cup tomato paste

1 can full fat coconut milk

1 ½ tsp all spice

2 tsp curry powder

1 tsp cumin

1 tsp paprika

½ tsp black pepper

Sea salt to taste

1 tbsp avocado oil 1: Cook rice according to package directions. Keep covered and set aside when done.

2: Rehydrate soy curls by adding hot water, following package directions.

3: Add avocado oil to a large skillet. Sautee ginger, garlic and onion until fragrant.

4: Add rehydrated soy curls and all listed spices into the skillet and mix well, then add 1/3 cup tomato paste and give it another mix.

5: Pour in coconut milk and reduce heat to a low simmer.

6: Add green peas to a small pot with enough water to cover and heat on high.

7: To serve, add rice and peas to a serving bowl and butter chickn’ on the other side. Garnish with chopped cilantro.

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