Vegan Butter Chicken’ curry Photo: Supplied
Christchurch restaurant Coriander’s has turned its most popular dish into a vegan option.
The restaurant said chefs have mastered the recipe for the “perfect Vegan Butter ‘Chicken’ curry” and they’ve put a patent on it to protect its popularity.
Coriander’s Head Chef Pankaj Kumar developed the recipe himself, based on traditional Indian cooking techniques and ingredients.
“Butter chicken is our most popular dish, and we’re happy to be adding a plant-based version to our growing vegan menu.”
Coriander’s head chef: Pankaj Kumar
Mr Kumar said the Vegan Butter Chicken is made with chunky soy pieces “that taste amazing and add great texture to the curry, and it’s flavoured with fresh capsicum juice, soy milk, cashew gravy and tomato.”
“Like all Coriander’s curries, the Vegan Butter Chicken is made with fresh herbs, spices and produce. You’ll find it to be an authentic and delicious experience for omnivores, vegetarians and vegans alike.”
In 2019, the number of New Zealanders eating “meat free” jumped to 15 per cent, according to a Colmar Brunton Better Futures report.
In 2018, that number was 10 per cent, and the year before, 7 per cent.
While veganism is still very popular in Auckland and Christchurch, it’s also on the rise in Wellington, Nelson and Dunedin.
“Butter chicken” was invented in Delhi and originally it was called murg makhani.
Coriander’s is serving the plant-based version in all four of its Christchurch restaurants.
