Rara Chicken Curry (gluten-free, nut-free with soy-free option)

If not toasted, some spices like fennel may dominate the spice blend, resulting in an overly earthy taste. For a thicker sauce in the Rara chicken curry dish, simply add more water, stock, or non-dairy milk. The sauce is simmered for a significant amount of time to extract maximum flavor from the spices.

The vegan versions of meaty dishes are crafted with an abundance of spices and rich sauces, reflecting the traditional decadence found in non-vegetarian dishes. These flavors are concentrated in the sauce, making it easy to incorporate plant-based proteins and even roasted vegetables for a flavorful vegetarian option.

The Rara chicken curry recipe provides a simplified, plant-based twist on a classic North Indian dish. The roasted whole spices, including cardamom, cloves, and fennel seeds, lend a depth of flavor to the tofu and sauce. This dish is a one-pan meal and can be customized by baking or frying the tofu, or using any protein of your choice. It’s perfectly fine if you’re missing some of the spices.

gluten-free and nut-free with an easy soy-free option

tomato puree – You can use canned or freshly made tomato puree for this recipe.

onion – You’ll need a large onion, finely chopped.

ginger, garlic, and chilies – Use fresh ginger, garlic, and green chilies for the best flavor.

cilantro and lime juice – For garnishing the curry before serving.

water or stock – To help cook the tofu and create the sauce.

flatbread, naan, or rice – To serve with the curry.

You may also substitute lentils, chopped walnuts, or veggie grounds for the mince portion.

Cornstarch – Cornstarch helps the spices adhere to the tofu and allows it to crisp up in the pan.

Oil – Used for sautéing.

Onion – Caramelized onion serves as the base for the curry sauce.

Hot green chili – Adding half a chili provides some spiciness to the dish. Use finely chopped Serrano or a similar chili.

Ginger garlic paste – If you don't have paste, you can use an equivalent amount of minced ginger and garlic.

Tomato puree – Along with the onion, this forms the base of the sauce.

Water or stock – Adds moisture to the sauce.

Garnishes – Fresh cilantro and lime juice make great garnishes for a fresh flavor element.

How to Make Rara Curry

Prepare the rara masala blend.

In a small skillet over medium heat, cook all the whole spices until the fennel seeds start to change color. Tear the bay leaf into smaller pieces if needed for easier toasting, approximately 3 to 4 minutes.

Transfer the roasted spices to a spice grinder or coffee grinder, add the nutmeg, and grind into a powder. Ensure the bay leaves are completely powdered to avoid unpleasant texture in the sauce.

Prepare the tofu.

If not already pressed, press the tofu, then tear about 12 ounces into 3/4” irregular shapes. Crumble the remaining 2 ounces into a separate bowl and set aside.

In a small bowl, mix garlic powder, Kashmirhi chili powder, salt, half of the rara spice blend, and cornstarch thoroughly. Sprinkle this mixture over the torn tofu, ensuring it is well-coated.

In a large skillet over medium-high heat, add 1 teaspoon of oil. Once hot, add the tofu to the skillet, spreading it evenly. Cook for 2 to 3 minutes, flip, and cook for another 2 to 3 minutes.

Toss the skillet a few times to ensure the tofu is golden on the edges. Remove the tofu from the skillet and set it aside.
To bake the tofu: Spread the coated tofu on a parchment-lined baking sheet, drizzle with a teaspoon of oil, and bake at 400°F (205°C) for 20 minutes or until golden.

Prepare the sauce.

In the same skillet, heat a teaspoon of oil over medium-high heat. Once hot, add the cumin seeds and cook until they darken and become fragrant, about 1 to 3 minutes. Add the black cardamom and cinnamon stick briefly, then mix in the onion and 1/4 teaspoon of salt.

Cook the onion for 6 to 9 minutes until evenly golden, reducing the heat to medium after 5 minutes. Splash water intermittently to help the onion caramelize evenly.

Once browned, add another splash of water and incorporate the ground spices, green chili, and ginger garlic paste.

Cook for a minute, or two if using minced ginger and garlic, then add the tomato puree, water, and crumbled tofu. Cover and let the tomato puree cook down for 6 to 8 minutes.

Remove the lid, add 1/2 to 1 cup of water or stock, fold in the crisped tofu, cover, and cook for another 3 to 4 minutes. Once the sauce thickens and coats the tofu, turn off the heat. For a richer and more flavorful chicken curry, you can enhance the sauce by adding extra stock, coconut milk, or cream and bringing it to a boil.

Top off the dish with fresh cilantro and a squeeze of lime juice before serving alongside naan, flatbread, or rice.

When serving Rara Chicken, consider pairing it with your choice of naan, flatbread, rice, and complementary vegetable sides like Diwani Handi vegetables or saag aloo.

FAQs:
- Is this recipe allergy-friendly? Rara chicken curry is naturally gluten-free and nut-free. To make it soy-free, you can substitute with chickpea tofu, pumpkin seed tofu, seitan, soy curls, or beans. For a minced meat texture, consider using veggie grounds, cooked lentils, or chopped walnuts.
- Can I make this ahead or freeze it? Yes, this curry can be made ahead and refrigerated for up to 3 days. It can also be frozen in an airtight container for up to 3 months and reheated in the microwave or skillet. Rewrite the information. given sentence:

"The cat sat lazily in the sun, enjoying the warmth on its fur."

Rewritten sentence:

"The cat lounged in the sun, relishing the cozy feeling on its fur."