No Chicken Pieces & Potato Curry

A deliciously comforting No Chicken Pieces and Potato Curry, packed with aromatic spices and bursting with flavour! The gluten-free no chicken pieces offer a lovely texture and soak up all those gorgeous curry flavours beautifully. Paired with tender potatoes, this is a hearty, satisfying curry that brings a little va va voom to your veggie days! 💚

1 Box Fry’s original no chicken pieces
2 medium potatoes, peeled, quartered and parboiled until just soft – keep aside
A glug of Cooking oil of your choice
2-3 star anise
2 small pieces cinnamon stick
¼ tsp (1.25ml) mustard seeds
½ tsp (2.5ml) fennel seeds
¼ tsp (1.25ml) cumin seeds
1 sprig curry leaves, torn into small pieces
1 large onion, finely chopped
2 bay leaves
2 Tbsp (30ml) fresh garlic & ginger
2 Tbsp (30ml) mild Kashmiri chilli powder (add more or less according to your preference)
1/2 tbsp (2.5ml) cumin powder
1/2 tbsp (2.5ml) coriander powder
½ tsp (2.5ml) turmeric powder
11/4  tsp garam masala divided
1 tsp fennel powder
1–3 green chillies, slit through the centre or left whole
water, as needed
1 medium tomato finely diced
Salt to season
Fresh coriander leaves to garnish

Let’s Cook 🙂
Heat a glug of  oil in a pot. Add the star anise, cinnamon sticks, mustard seeds, fennel seeds and cumin seeds. As soon as the mustard seeds begin to pop, add the curry leaves splutter
add the onion and sauté until light golden brown.
Spoon in the fresh garlic & ginger and fry for about 30 seconds.
Add the Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder, 1 tsp (5ml) garam masala and fennel powder. Give everything a quick mix, allowing the spices to release their beautiful aroma.
Throw in the no chicken pieces, stir well and allow to cook for about 10-15minutes, stirring from time to time. 
Add a bit of water to help deglaze the pot.  Add small splashes of water to help the flavours to deepen and absorb into the chicken pieces. 
Add the tomatoes and cook until they melt. 
Add the parboiled potatoes and green chillies. Give it a good stir, then gradually add more water, about 1 cup (250ml) at a time. Allow the curry to simmer for about 10 minutes or more, or until the potatoes have soaked up all those gorgeous flavours.
Add a little more water if necessary to achieve your preferred consistency.
Once cooked, sprinkle over the remaining 1/4  tsp  garam masala.

Serve with: carrot salad and vinegar chillies, alongside rice, roti or fresh bread. 🌿🙂