Thursday, May 30, 2013

Curried Stirfry

I love curry!  Chicken curry salad, curried stews and this new adaptation of classic stirfry. 
I tend to play around with recipes and add ingredients as needed, as I go.  That's what I did with this creation as well.   Since my methods are typically, a dash of this and a glug of that, I did my best to estimate numbers for this recipe.  Hope you enjoy it as much as I did.
 Don't forget to make a Mango Lassi to go with your meal and cool your mouth down!

Curried Stirfry

Saute in coconut oil or other:

Red Pepper

Saute until tendercrisp, add water as needed


Grate in:

Fresh ginger to taste

Mince and add:

2 cloves garlic

Cut into bit sized pieces and add:

 BBQ'D Chicken breast

Add the following at end of cooking veggies:

1/3 cup tomato juice/puree
2 Tablespoons (or to taste) curry powder*
1/2 can full fat coconut milk
1 Tablespoon (or to taste)honey
Sea salt
Freshly ground black pepper

Serve over rice.

*I used a curry spice blend with the brand name MDH (meat cuury masala-spice blend for mutton)


Jane said...

Thanks Megan! I've been craving more ever since you brought me some of this - now I can make it too! Soooo good everyone, try it!!

Katie said...

Sounds delish.