Vegan Korma with Mock Chicken: Creamy Indian Recipe

Korma is one of India's most beloved curries — its rich cashew-based gravy, warm whole spices, and melt-in-your-mouth protein have made it a wedding feast staple for centuries. But what if you could recreate that same luscious depth entirely with plants? This vegan korma recipe uses GoodDot Vegicken Chunks as the protein star, delivering the same tender, juicy bite as chicken korma — without a single animal product.

Whether you're hosting a dinner party or want a special Sunday meal, this recipe is your go-to. It pairs perfectly with naan, pulao, or jeera rice, and the leftovers taste even better the next day. Let's dive in.

What Makes a Great Vegan Korma?

The secret to an authentic korma lies in three elements: the nut paste, the whole spice bloom, and the slow simmer. Traditional korma relies on a creamy base of cashews or almonds and a gentle cooking technique that allows the spices to meld together without harsh edges. When you replace the chicken with mock chicken, you get all of that layered flavour — plus the bonus of a high-protein, cholesterol-free meal.

GoodDot's Vegicken Chunks are crafted from soy and wheat protein to mimic the texture and appearance of chicken pieces. They absorb marinades and gravies beautifully, which is exactly what korma demands. If you've explored our soya chaap recipes, you'll know GoodDot proteins are designed for exactly this kind of rich Indian curry cooking.

Ingredients

For Marinating the Mock Chicken

• 1 pack GoodDot Vegicken Chunks, drained and pressed dry
• 3 tbsp plain vegan yoghurt (or hung curd)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric
• ½ tsp red chilli powder
• Salt to taste

For the Korma Gravy

• 2 tbsp neutral oil or ghee-flavoured vegan butter
• 2 bay leaves
• 4 green cardamoms
• 3 cloves
• 1 inch cinnamon stick
• 2 medium onions, finely sliced and fried golden (biryani onions work great)
• 1 tbsp ginger-garlic paste
• 15 cashews, soaked 20 minutes and blended smooth with 4 tbsp water
• 2 tbsp melon seeds (magaz), optional but authentic
• ½ tsp white pepper powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• A pinch of saffron soaked in 3 tbsp warm plant-based milk
• 100 ml coconut cream or cashew cream
• 1 tsp sugar or kewra water (optional, for that restaurant finish)
• Salt to taste
• Fresh coriander and slivered almonds for garnish

Step-by-Step Method

Step 1: Marinate the Mock Chicken

Combine the drained Vegicken Chunks with yoghurt, ginger-garlic paste, turmeric, chilli powder, and salt. Toss well and leave to marinate for at least 20 minutes (up to 2 hours in the fridge for deeper flavour). The yoghurt tenderises the protein and helps the spices adhere during cooking.

Step 2: Sear the Mock Chicken

Heat 1 tbsp oil in a non-stick pan over medium-high heat. Add the marinated Vegicken Chunks in a single layer. Sear for 2–3 minutes per side until the pieces are golden and have a slight char. Set aside. This step adds a layer of flavour that transforms the finished curry from good to exceptional.

Step 3: Build the Korma Base

In a heavy-bottomed kadhai, heat the remaining oil over medium heat. Add bay leaves, cardamom, cloves, and cinnamon. Let them sizzle for 30 seconds until fragrant. Add the fried onions and ginger-garlic paste. Cook for 2 minutes, then lower the heat and add coriander powder, cumin powder, and white pepper. Stir constantly for 1 minute to toast the ground spices.

Step 4: Add the Cashew Paste

Pour in the smooth cashew paste (and melon seed paste if using). Stir continuously over medium-low heat for 4–5 minutes. The paste will thicken and start pulling away from the sides of the pan — this is when you know the raw flavour is cooked out. Add the coconut cream and stir to combine. The gravy will turn a beautiful ivory-gold colour.

Step 5: Simmer and Finish

Add the seared Vegicken Chunks to the gravy. Pour in the saffron milk. Add salt, sugar or kewra water if using. Add 100–150 ml of water to reach your preferred consistency. Cover and simmer on the lowest heat for 10–12 minutes, stirring occasionally. Finish with garam masala and taste for seasoning. The korma should be creamy, mildly spiced, and faintly sweet.

Step 6: Serve with Garnish

Ladle the korma into a serving dish. Top with a drizzle of coconut cream, slivered almonds, fresh coriander, and a few strands of saffron. Serve hot.

Serving Suggestions

Vegan Korma pairs best with:

• Garlic naan or laccha paratha — the soft bread soaks up the creamy gravy perfectly
• Saffron pulao or jeera rice — the fragrant rice complements the gentle spicing
• Raita (plant-based yoghurt + cucumber + mint) — for a cooling contrast

Want to make it a full feast? Pair with GoodDot UnMutton Dhaba Curry as a side dish, or serve alongside our GoodDot Vegan Biryani for an unforgettable plant-based spread. Check out our vegan biryani recipe guide for inspiration.

Nutritional Highlights

This vegan korma is far more nutritious than its traditional counterpart. Vegicken Chunks provide substantial plant protein, while cashews add heart-healthy monounsaturated fats. The dish is completely cholesterol-free, with no antibiotics or hormones that are common concerns with farmed poultry. The spices — cardamom, cinnamon, and saffron — bring their own antioxidant benefits. For a broader look at plant-based nutrition, read our guide on vegan protein sources for Indians.

Tips for the Best Vegan Korma

• Use fried onions: Pre-frying onions until golden-brown and caramelised is the single biggest flavour shortcut for korma. Buy ready-made crispy onions to save time.
• Don't rush the cashew paste: Undercooking the cashew base leaves a raw, slightly bitter taste. Take your time on medium-low heat.
• Control the heat: Korma should never be aggressively spicy. Keep it gentle — the warmth comes from whole spices, not chilli heat.
• Try other GoodDot proteins: Soya Chaap or BBQ Tikka work beautifully in this gravy too.
• Make it ahead: The korma gravy can be made 2 days ahead and refrigerated. Add the protein and reheat just before serving.

Frequently Asked Questions

What is mock chicken korma made of?

This recipe uses GoodDot Vegicken Chunks, which are made from soy and wheat protein. They have a fibrous, meat-like texture that works perfectly in creamy Indian gravies like korma.

Is vegan korma suitable for kids?

Yes — korma is one of the mildest Indian curries, making it ideal for children. Reduce the pepper and omit the optional sugar for very young kids. For more plant-based ideas for families, see our Plant-Based Meat for Kids guide.

Can I freeze vegan korma?

Absolutely. The cashew-cream gravy freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a splash of plant milk if needed to restore the creamy texture.

Where can I buy GoodDot Vegicken Chunks?

You can order GoodDot Vegicken Chunks directly from our website. Browse our bestsellers or combo deals for great value bundles.

Can I use regular soya chaap instead of Vegicken?

Yes — GoodDot Soya Chaap works wonderfully in this korma too. Cut it into chunks before marinating. The texture will be slightly denser but equally delicious in the creamy gravy.