Serve over rice with a head of roast cauliflower.
TIP – Blooming spices is a crucial step for getting the most flavour out of them. Gently fry ground spice in hot oil to release fat-soluble flavour compounds contained within the spices.
TIP – Make homemade Qspice Chickeny Bouillon and have convenient vegan broth on hand for all your recipes.
TIP – Curry leaves are an herb and they are not related to curry powder. Curry powder is a blend of different spices which likely does not include curry leaves. When fried in oil, they release a delicious, nutty aroma and will bring non-butter chicken over the top! Buy them at Indian or Asian markets and freeze them.
TIP – Tempering is the process where hot liquid is slowly added to other foods that need to be incorporated into hot sauce or soup without curdling. In this case, it slowly raises the temperature of the eggs in the mayonnaise so they don’t coagulate.
TIP – Substitute roast paneer, jackfruit, eggplant and/or tofu for vegan version of this recipe.
TIP – The fond is the browned bits on the bottom of the pan after you’ve seared meat or vegetables. It is the fundamental flavour-booster of most good soups, gravies and sauces. Sweating vegetables on medium heat afterwards slowly lifts those little bits to be incorporated into the sauce.