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Stonehenge Tropical Vegan Chicken Curry

November 10, 2021

We made a beautiful tropical vegan chicken curry with a slight chili kick.

This creamy coconut curry includes chili and mango, it's a beautiful combination - you have to try it.

Watch our short video below on how we made it


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1 pack of plant based chicken

1 large Onion (chopped)

1 Red Pepper (chopped)

2 tsp minced Garlic

2 tsp minced Ginger

1 fresh red Chilli

1 1/2 tbsp Curry Powder

1 can Coconut Milk

1 Mango (chopped roughly into chunks)

A handful of fresh Coriander

Serve with rice and black beans


1In a pan drizzle some oil and place on medium heat.

2Add the chicken and cook until golden then place to one side.

3In the pan add the onion and red pepper and saute for a few minutes.

4Add the garlic, ginger, red chili and mix then allow to cook for a minute.

5Now add the curry powder and stir.

6Pour the coconut milk in and stir through then allow to simmer for approx 5 minutes or until the liquid has reduced slightly.

7Add the mango and cook for a further two minutes.

8Sprinkle the coriander on top and serve on a bed of rice mixed with black beans.

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