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:
Onion
Red Pepper
Saute until tendercrisp, add water as needed
Carrots
Broccoli/Cauliflower
Asparagus
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)
2 comments:
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!!
Sounds delish.
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