Ingredients
For the Vegan “Chicken”:
- 1 can of young green jackfruit in brine (drained and shredded)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
For the Vegan Curry Mayo:
- 1/2 cup homemade vegan cashew mayo (or store-bought)
- 1 tablespoon mango chutney or apricot jam (optional, for sweetness)
- 1 teaspoon curry powder
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Toppings:
- ¼ cup dried apricots, chopped
- ¼ cup raisins
- ¼ cup almonds, chopped or slivered
- Fresh cilantro leaves, for garnish
Instructions
Step 1: Prepare the Jackfruit
Start by draining and rinsing the canned green jackfruit. This variety of jackfruit has a neutral flavor and a fibrous texture, making it an excellent plant-based chicken substitute. Once drained, use your hands or two forks to shred the jackfruit into small pieces that resemble the texture of shredded chicken. This will be the base of your vegan “chicken” salad.
In a large skillet, heat olive oil over medium heat. Add the shredded jackfruit and cook for 5–7 minutes, stirring occasionally, until it softens and begins to crisp up slightly. Sprinkle in the curry powder, turmeric, smoked paprika, garlic powder, salt, and pepper, tossing everything together until the jackfruit is evenly coated. The spices will infuse the jackfruit with deep, aromatic flavors, setting the stage for the curry mayo.
Step 2: Make the Vegan Curry Mayo
While the jackfruit is cooking, prepare the vegan curry mayo. In a medium-sized bowl, whisk together your cashew mayo, curry powder, mango chutney (or apricot jam), lemon juice, apple cider vinegar, and Dijon mustard. Adjust the seasoning to taste, adding more curry powder for a spicier kick or more mango chutney for added sweetness. The mayo should have a creamy, tangy flavor with a subtle heat from the curry—perfect for binding the jackfruit into a rich, flavorful salad.
Step 3: Combine the Jackfruit and Curry Mayo
Once the jackfruit is ready, remove it from the heat and let it cool for a couple of minutes. Then, in a large mixing bowl, toss the jackfruit with the curry mayo. Stir gently until the shredded jackfruit is fully coated with the creamy dressing. The curry mayo will transform the jackfruit into a luscious, satisfying “chicken” salad.
Step 4: Add the Toppings
For extra sweetness and texture, stir in the chopped apricots and raisins. These dried fruits offer a chewy, juicy burst that complements the curry mayo beautifully. Finish the dish by sprinkling over the chopped almonds for crunch and a lovely nutty flavor. Garnish with fresh cilantro leaves, which add a pop of color and a bright, herbal note to balance the richness of the dish.
Step 5: Serve and Enjoy
Now that your Vegan Coronation “Chicken” is ready, it’s time to serve! You can enjoy it in various ways:
- In a sandwich: Spread the jackfruit curry mayo on your favorite bread or a baguette for a satisfying lunch.
- On a salad: Serve the salad on a bed of fresh greens, such as arugula or spinach, for a light and refreshing meal.
- In a jacket potato: Spoon the curry “chicken” into a baked potato for a hearty and filling dish.
Notes
- For a lower-fat version: If you’re looking to cut down on the fats in this recipe, you can use a lighter mayo or a homemade version using silken tofu or non-dairy yogurt as the base.
- For added veggies: Add chopped celery, red onion, or even diced apple for extra crunch and flavor.
- For a spicy kick: Increase the amount of curry powder or add a pinch of chili flakes for heat.
- For a different sweet touch: If apricots aren’t your thing, try using dried cranberries, golden raisins, or chopped dates for a similar effect.
- For a nut-free option: Omit the almonds and replace them with pumpkin seeds or sunflower seeds for a satisfying crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes