A Friday night takeaway staple, Indian curry is rapidly becoming Britain’s favourite food. With coconut milk being such a common ingredient, it’s getting easier and easier to recreate a classic Friday night spice hit at home with a plant-based twist. Simply combine curry paste and coconut milk, choose from chunky, chicken-style and beef-style strips, add peppers, chillies and onions to taste, and serve hot for a quick, cheap, plant-based take on the nation’s favourite.

Indian Chicken-Style Curry

  • 1 tbsp sunflower oil
  • 3 tbsp Tikka Masala curry paste
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 1 tbsp mustard seed
  • 2 limes
  • 2 onions, finely chopped
  • 300g Fry’s Chicken-Style Strips
  • Papadums, to serve
  • Basmati rice, to serve


  1. Heat the oil in a frying pan on medium heat, then stir in the curry paste with the onions and mustard seed and sauté for 2-3 mins. Stir the Chicken-Style Strips into the paste and fry for 6-8 minutes, then pour in the vegetable stock and coconut milk.
  2. Bring to a simmer and cook for 10 minutes. Squeeze the juice of the lime over the curry and serve with a side of fluffy basmati rice, papadums and a sprinkle of fresh coriander.

Indian Chicken-Style Curry 1




Recipe and Images Courtesy of Fry’s Family Foods 

Leave a Comment