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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

How To Make Butter Curry Veggie Chicken Nuggets

October 18, 2019

 

Yield: 12 Portions

 

INGREDIENTS

 

Aromatic Seasoning:

 

5 Cloves of Garlic, peeled

2 Inches Peeled Ginger, chopped

2 Medium Onions, peeled and chopped

3 Pimento Peppers, chopped or 2 Chilis, seeds removed

 

Cooking Ingredients:

 

4 Tbsp Butter

¼ Tsp Fennel Seeds

¼ Tsp Whole Fenugreek Seeds (Methi)

1 Whole Sticks of Whole Cinnamon

¼ Tsp Whole Geera Seeds (Cumin)

4 Whole Cardamom Pods

2¼ Tsp of Coriander Powder

1¼ Tsp Cumin Powder

½ Tsp Chili Powder

1½ Tsp Turmeric Powder

½ Tsp Cinnamon Powder

½ Tsp Paprika

2 Tbsp of Tomato Paste

1 Cup Water

4 Tbsp Natural Yogurt

2 Cups Heavy Cream

1 Tbsp Split Pea Powder

2 Packs of Vegefarm Chicken Nuggets

2 Tbsp of Minced Chadon Beni (Culantro)

Salt and Black Pepper To Taste

 

METHOD

 

  1. In a food processor, add the garlic, ginger, onions, pimento peppers and process into a paste. Add a tablespoon of water if needed. Set aside paste.

  2. Let sit for 2 hours or up to overnight to marinate.

  3. Place a medium iron pot on high heat.

  4. Add the 4 tbsp of butter and as it melts immediately add the fennel seeds, methi, cinnamon, cumin seeds and cardamom pods.

  5. Toast the whole spices for 30 seconds then add the processed fresh aromatics to the pot. Stir and fry for 2 minutes until fragrant then drizzle in the coriander, cumin, chili, turmeric, cinnamon and paprika powders.

  6. Stir and parch spices for 1 minute then add the tomato paste and cook for about 45 seconds until paste starts to stick to the pot. Pour in the water and cook for 1 minute until a paste like consistency develops.

  7. Reduce heat to medium temperature, add the yogurt, heavy cream, split pea powder and stir thoroughly to combine all the spices, aromatics and liquid together.

  8. Cook for 4-6 minutes covered stirring once or twice during this time.

  9. Remove cover, add in the Vegefarm Chicken Nuggets and stir gently to coat the nuggets with the sauce. Continue to cook covered for an additional 5 minutes covered.

  10. Remove cover, stir and allow sauce to reduce by a quarter through evaporation for 3 minutes.

  11. When sauce has thickened up, add the minced chadon beni, taste and season with salt and black pepper. Remove from heat and let sit for 5 minutes for flavors to settle and mingle.

  12. Serve Indian Style Butter Curry Vegefarm Chicken Nuggets with boiled basmati rice, rotis or even naan bread for a complete meal.

 

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