This Vegan Butter ChickNUN is amazingly creamy, comforting and packed with so much flavor from the spices, fresh tomatoes and cream sauce. It pairs perfectly with a side of Brown or Basmati rice, Quinoa or Couscous.
I used Jackfruit to replace the “chicken” which is traditionally used in this recipe. I personally think the Jackfruit makes this Vegan Butter ChickNUN so incredibly hearty and meaty. The Jackfruit gives you the most similar texture that you would get out from animal meat too but without the animal cruelty.
Start by adding oil to the skillet with onions. Cook about 10 minutes until browned.
Add in the minced Garlic and cook an additional 2 minutes.
Then add in the spice mixture and cilantro.
Let it cook about 3 minutes to merry the spices.
Now add in the whole tomatoes and sauce and break them apart with a wooden/silicone spoon.
Add in the coconut milk and mix everything to combine.
Chop the jackfruit into smaller pieces and add to the mix.
Bring everything to a boil than reduce and simmer for 20 minutes until the sauce thickens.
Serve with a side of brown rice, quinoa or in a tortilla and eat as a wrap. Enjoy!