Place all marinade ingredients (bar Meatless Farm Plant-Based Chicken) in a food processor and blitz until smooth.
Pop your Meatless Farm Plant-Based Chicken chunks into a bowl, pour over your marinade, mix and set aside.
Meanwhile, heat the oil in a large, deep, non-stick pan over a high heat and then add the onion and garlic and cook until golden and translucent ensuring to stir so that nothing catches.
Reduce to a medium-high heat, add the chillis, ginger paste, cumin, coriander and brown sugar and cook for a few more mins until fragrent and caramelized. Add the tinned tomatoes, coconut cream and salt and simmer for 15 mins.
Whilst your sauce is simmering away, remove your Meatless Farm chicken chunks from the marinade and pierce onto soaked wooden skewers. Pop your remaining marinade to one side ready for later.
Oil your griddle pan and place over a high heat. Once smoking add your Meatless skewers and cook for a few mins until slightly blackened before flipping and cooking for a further 3 mins.
Remove your skewers from the griddle pan and once slightly cooled remove ”chicken” chunks from skewers before adding to the simmering sauce along with the remaining marinade mixture and lemon juice. Simmer for a further 5-10 mins
Serve the curry into bowls, sprinkle with chopped cashews, crispy onions and coriander and enjoy alongside all of your favourite Indian sides
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!