Creamy Quorn Chicken style pieces Curry

Now before Vegetarians start getting shocked and upset – let me assure you that Quorn (Brand name) products are vegetarian.  They are very popular amongst young University students who have just started to cook for themselves.  They find Quorn products have a lot of protein and are easy to cook.

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A lot of you may wonder and ask the following questons about Quorn:  You will find lots of information and recipes on their website.  AS I said before – Quorn products are  vegetarian.

What are Quorn products made from?
All Quorn products are made with Mycoprotein. Mycoprotein is A Healthy Protein source that is meat-free and is also a good source of dietary fibre. It is naturally low in fat and saturated fat.

What is Mycoprotein?
Mycoprotein is the ingredient common to all Quorn products. Mycoprotein is a healthy Protein Source that is meat-free and is also a good source of dietary fibre. It is naturally low in fat and saturated fat.

How is Quorn made?
Quorn’s main ingredient is Mycoprotein, a nutritious member of the fungi family that is grown by fermentation similar to the process used in the production of bread, yoghurt and beer.

I often use the Quorn chicken style pieces to make an Indian style curry for my son.  This one was made spicy and creamy  by adding some Indian spices and double cream.

Ingredients:

  • 150 grams Quorn chicken style pieces
  • 100 grams of frozen mixed vegetables (I used carrots, peas, green beans and sweetcorn)
  • 1 cup pasatta
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 tsp cumin and coriander powder
  • ½ garam masala
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 2 tbs Olive oil
  • ½ mustard seeds
  • ½ cumin seeds
  • 2 cloves of garlic minced using a garlic press

Method

1.  Mix the spices- salt, chilli powder, coriander and cumin mixture, sugar and a pinch of garam masala in a bowl.

2.  Marinade the Quorn chicken style pieces (which actually are firm and more like paneer or soya pieces)  and mixed vegetables in pasatta and mixed spices for as long as you can. I usually leave mine for a couple of hours. This gives a chance for everything to defrost and blend.

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3.  For the tempering: Heat a couple of table spoons of oil and add the mustard and cumin seeds to it. Once they stop popping, add them to the marinade mixture and cook for 7-8 minutes. If the mixture still looks runny, you can add a teaspoon of corn flour to thicken it.

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4.  Add the minced garlic to the mixture.

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5.  Add the double cream and cook for 5 minutes or as long as it takes for the sauce to look rich and creamy.

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6. Serve it hot, garnished with grated cheese

Do you have any other suggestions for cooking Quorn chicken style pieces?

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