This easy butter chik’un recipe tastes authentic and it’s totally vegan!
Bring basmati rice, water, and 1 tablespoon of vegan butter to a boil. Reduce to low/simmer, and cover with a lid. Once all the water is absorbed, fluff the rice with a fork, remove from heat and leave covered until ready to serve the butter chik'un.
In a pan, heat 1 tablespoon of coconut oil over medium heat and add frozen vegan chicken breasts. Brown for 3 to 4 minutes a side and cut into small chunks. Remove chicken from the pan and aside.
Keep the same pan over medium heat, and add another 1 tablespoon of coconut oil and finely chopped onion. Sauté for 2 minutes. Add all the spices to the onions and sauté until softened and fragrant, for about another 5 minutes. At this point, you might need to add one more teaspoon of coconut oil if the mixture looks dry and is sticking. Add minced garlic and stir frequently for 1 minute.
Add coconut milk and stir to combine. Bring to a simmer. Add crushed tomatoes and sea salt and simmer for 15 minutes.
Stir in 1 tablespoon of vegan butter and add chunks of vegan chicken back into the pan. Reduce heat to low and stir occasionally for another 3 minutes. Serve immediately over rice and top with fresh cilantro leaves if desired.