How Can I Adapt Mughlai Chicken For Vegetarians?

Our answer

Nigella's Mughlai Chicken (from FEAST is a rich and aromatic dish made with spices, yogurt and cream. The dish is Persian influenced and similar in style to a korma curry.

If you want to adapt the dish for vegetarians then we would suggest using a mixture of your favourite vegetables. Make the sauce and at step 3 rather than browning the chicken, just add the bowlful of spices to the hot oil in the pan and continue with step 4. When adding the vegetables to the sauce at step 5, instead of chicken, you need to consider the cooking time of the vegetables you are using and you may need to add the vegetables in stages. Peeled and diced potato can take around 15-20 minutes to cook, diced red (bell) peppers around 10 minutes, small cauliflower or broccoli florets take 7-8 minutes and green beans take about 5 minutes. If you are using pumpkin, squash or aubergine then you may prefer to roast pieces of the vegetables first and then add them to the sauce just to heat through. The dish can be made in advance and reheated with vegetables in the same way that you would for the chicken version.