• 250g mock chicken (soy protein, seitan, or tofu)
• 2 tablespoons oil (vegetable or coconut)
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 cup coconut milk or dairy-free cream
• Salt to taste
• Fresh cilantro for garnish

• Plant-Based Protein: Made with soy, seitan, or tofu, mock chicken provides ample protein without animal fat.
• Heart-Friendly: Typically lower in saturated fat and cholesterol-free, supporting cardiovascular health.
• Rich in Antioxidants: Spices like turmeric, cumin, and coriander offer anti-inflammatory and antioxidant properties.
• Digestive Support: Ingredients like ginger and garlic promote healthy digestion and boost metabolism.
• Dairy-Free Options: The use of coconut milk or dairy-free cream makes it suitable for lactose-intolerant and vegan diets.
• Balanced Nutrition: Combines healthy fats, protein, and complex carbohydrates for a wholesome meal.
• Weight Management: Lower in calories than traditional meat-based curries, making it a lighter alternative.

**Mock Chicken Curry** is a modern plant-based interpretation of the classic Indian Chicken Curry. As more people around the world adopt vegetarian, vegan, and plant-based diets, chefs have creatively adapted traditional dishes to suit these dietary preferences, without compromising on taste or texture.

Traditional Chicken Curry, with its rich and spicy gravy, has been a staple in Indian cuisine for centuries. The use of tender chicken simmered in a spiced, creamy sauce became a popular dish in Indian homes and restaurants alike. As the demand for vegetarian and vegan alternatives grew, plant-based versions began to emerge, with mock chicken substituting the meat.

The earliest forms of mock meat, including soy protein and tofu, have been used in Asian cuisines for centuries. However, the fusion of these ingredients with classic Indian spices and curry techniques became popular as vegetarianism and veganism gained global traction in the 20th and 21st centuries.

Today, **Mock Chicken Curry** has found a place on the menus of vegan and vegetarian restaurants around the world, offering the familiar, comforting flavors of Chicken Curry while catering to those who prefer plant-based meals. It serves as a perfect example of how traditional recipes can evolve to meet the dietary needs and preferences of modern-day consumers.