Butter Chick*n Curry

Our recipe features tender pieces of plant-based protein bathed in a velvety tomato-based sauce, laced with aromatic spices that will transport your taste buds straight to India. The creamy, dairy-free sauce is a harmonious blend of coconut milk, cashew cream, and a touch of nutritional yeast for that authentic buttery finish.

This dish is a celebration of flavor and compassion, offering a guilt-free alternative for those seeking a meatless dining experience. Serve it over steaming basmati rice or with warm, fluffy naan for a satisfying and wholesome meal that will leave you craving more. Enjoy the rich, creamy goodness without compromising on taste with our Vegan Butter Chicken recipe!


1 tbsp Olive Oil
Onion (diced)
NEXT! Chick*n Chunks
2 tbsp Curry Powder
1 tbsp Garlic Powder
1 tsp Paprika
270ml Coconut Cream
600ml Tomato Puree 
1 cup water 
2tbsp (Vegan Butter)


  1. Add the diced onion to a pan of heated oil (medium heat), and sweat the onions until soft (cook slowly on a medium heat and move constantly until they start to look transparent- do not allow them to brown).

  2. Once the onions are beginning to soften, add the NEXT! Chick*n pieces.

  3. Add the curry, garlic and paprika powders. At this point, if the contents are beginning to stick to the pan, a couple tablespoons of water will allow the ingredients to mix easier.

  4. One the spices have been thoroughly mixed into the Chick*n and onion, the coconut cream can be added.

  5. Finally, the tomato puree, vegan butter and water can be stirred into the mixture.

  6. Further season to taste.


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