Vegan

Indo Chinese Crispy Chicken with Soy curls(nut-free with gf and sf options)

Indo Chinese crispy chicken made vegan has amazing textures and flavors! Soy curls with a crisp coating are tossed in a sticky-spicy-garlicky sauce. Serve this as an appetizer or as an entree over rice with your favorite veggies.

crispy Indo Chinese chicken in the pan with rice and green onions

Why You’ll Love Indo Chinese Crispy Chicken
More Indo Chinese Recipes
Indo Chinese Crispy Chicken with Soy curls Recipe
Ingredients and Substitutions
Tips
How to Make Indo Chinese Crispy Chicken Soy Curls
Frequently Asked Questions

This is another favorite Indo Chinese dish. Indochinese cuisine has is a sub cuisine of Indian cuisine with many Chinese and inspired dishes, indianized with spices or change in cooking style.

This dish is usually made with chicken which gets battered and baked or fried until it is crisp and then tossed in a delicious sticky, garlicky, spicy sauce. I use soy curls for the chicken in this recipe. You can also make this with tofu, a vegan chicken substitute, or seitan, but definitely make it because the sauce is the bomb.

overhead close-up of crispy Indo Chinese chicken in a bowl with rice and green onions

If you’re new to Indo Chinese food, it’s a cuisine that originated in Kolkata in the late 1700s when Chinese immigrants were moving to the region in large numbers. It’s an Indian take on Chinese dishes that arose when those immigrants started cooking their favorite dishes from home using ingredients available locally as well as to please the Indian palate. Dishes like Schezwan fried rice and chili chicken have their roots here.

This vegan version of Indo Chinese crispy chicken doesn’t sacrifice any of the textures and flavors of the original. Soy curls have an amazing, chicken-like texture that works perfectly in this dish. And the sauce is just absolutely incredible.
Soy curls are a meat substitute made with just soybeans. You can find them online on Amazon or their brand website butler foods, or in some grocery stores.

close-up of crispy Indo Chinese chicken in the pan with rice and green onions

Why You’ll Love Indo Chinese Crispy Chicken

crispy soy curls with super flavorful coating
Sticky-sweet-spicy sauce is quick and easy to make!
easy weeknight meal
serve as appetizer or entree
nut-free with gluten-free and soy-free options

crispy Indo Chinese chicken in a bowl with rice and green onions

More Indo Chinese Recipes

Indo Chinese Fried Rice
Indo Chinese Chilli Garlic Noodles
Veggies in Hot Garlic Sauce
Vegetable Hakka Noodles
Dragon Chicken Soy Curls

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Vegan

Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan.

malvani chicken curry in the pan after cooking

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques.

I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

close-up of malvani chicken curry in the pan after cooking

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.

Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!

Key features of Malvani Curry

Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version

Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.

Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.