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Dinner / Mains / Meal Prep / Plant-based

Vegan Butter Chick’n

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This Vegan Butter Chick’n is our family’s new favourite comfort meal. The other day I posted that our family was having a little celebration with Chickpea Butter Chick’n and a few people asked for the recipe so I wanted to share here with all of you.

All 3 kids approve of this recipe as long as we have Naan Bread for dunking. To be honest, I use to avoid serving anything spicy or different to our kids because I was afraid they would turn their nose up at it. I realized this was doing them a big disservice, I want our kids to travel and experience different foods from around the world. My mom tip – make fun food theme nights and really get into it. My kids now look forward to our new food nights. The great part of making it at home is you can customize the spice level. Please taste and adjust spices to your liking.

When picking up coconut milk be sure to grab a can that is not lined with BPA’s. If you have a coconut allergy you can substitute for almond or cashew milk.

If you want more delicious plant-based recipes like this one check out my cookbook by clicking the link below.

The Recipe


Vegan Butter Chick’n

Makes: 4-6 servings

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes


1 tablespoon avocado or coconut oil

2-4 cloves garlic, minced

1/2 yellow onion, diced

1 inch fresh ginger (or 1-2 teaspoons minced ginger)

1 tablespoon yellow curry powder

2 teaspoons Chili powder

1 teaspoon garam masala

1 (15-19 oz) can crushed tomatoes (can use diced)

1 (14 oz.) can coconut milk

2 (19oz) cans organic chickpeas (or 4 cups cooked chickpeas)

  1. In a large frying pan over medium heat add onions, garlic and ginger and stir for 3-4 minutes. Add in spices and cook another minute until fragrant.
  2. Add in coconut milk, tomatoes, and chickpeas and simmer on low 15-20 minutes.
  3. Serve with rice, cauliflower rice or naan bread. Top with fresh cilantro.

Note: I encourage making this dish with chickpeas but you can also easily sub out chickpeas and add in 2 lbs. boneless skinless chicken cubes. If using chicken, cook with onions, garlic and ginger until chicken is cooked through then processed with the same steps.


If you make this recipe I would love to hear what you think in the comments below or be sure to tag me in your pics on Instagram @pam_rocca.

As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.

Happy Meal Prep Sunday,