I love this dish and I’m not sure why I haven’t tried making it sooner. A few months ago my Masi (aka Aunt Sally) came to visit and she was saying how she makes this dish for the family and how tasty and (more importantly) easy it is. My Masi said she often substitutes the Chicken with Paneer and it got me wondering whether or not it would work with Quorn Chicken Style pieces. The answer is ‘yes’ it does work. You may need to add a little water as you go along as Quorn has no real moisture and can dry out very quickly.
The dish is quick and easy to make and incredibly versatile. It can be served in a wrap with salad and a little mint yogurt or served alongside rice, chapatis and naan bread with a cucumber raita. Either way this is a dish that can be made in advance and tastes pretty much like the real deal. Those of you that eat meat could probably use chicken and follow same steps. Go easy on the spices though as it takes less to flavour real chicken than it does to flavour a Quorn substitute.
- 2 x 350g Packs of Quorn Chicken Pieces
- 5 x cloves of garlic
- 1 x tablespoon whole cumin seeds
- Approx 30g of ginger
- 1 x tablespoon ground coriander
- 2 x teaspoons of ground cumin
- 1 x teaspoon ground turmeric
- ½ teaspoon salt (adjust to suit your taste)
- 2 x tablespoons oil (I use Olivio for cooking)
- 1 x juice from a Lemon
- 1-2 chopped green chillies.
- Handful fresh Coriander leaves. Chop fine and throw in at the end. Keep some to one side and add extra to garnish the finished dish.
- Add your oil to a large pan (I use a stir fry pan or wok for this dish). Heat oil for 30 seconds.
- Once your oil is hot turn down the heat and throw in the Cumin seeds. It will take approx 15 secs for the seeds to sizzle and go a darker brown – take care not to burn this spice as it will taste bitter if you do.
- Keep the heat low and throw in the rest of your spices, Ginger, Garlic, Chillies (if using), Ground Cumin, Turmeric and Salt. Mix all the spices together and stir fry for approx. 30 seconds – 1 min.
- Throw in the Quorn Chicken Style pieces and mix through coating the Quorn with the spices. At this point add 20-50ml of water to stop everything from drying out. Cover pot with lid and cook on low heat, stir your Jeera Quorn curry occasionally to avoid it sticking to the pan.
- Once cooked add the juice of 1 lemon and the chopped coriander, mix through and cook for a further 1 -2 mins and enjoy.
- When it comes to Chillies I generally leave these out as my girls won’t eat spicy but I chop the milder chillies and throw on top. You can buy milder chillies if heat is not your thing and de-seed to lower the heat levels.