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Friday, 27 September 2013

Chicken Curry Stir Fry


I stole this recipe from my dad (kind of). Well, I watched him make it and then created my own version after. Anyways, thanks for the inspiration dad! I love this recipe. It is perfect for left over chicken; I usually have left overs from when I roast whole chickens, and other times I buy chicken legs for soup and use the left over meat for curry. Not to mention its a great way to get tons of beneficial spices into your diet. Turmeric in particular is amazing; it is highly anti-inflammatory (read more of health benefits here).

Recipe makes 2-4 servings


Ingredients:
  • 2 cooked chicken breasts (small) or 3-4 thighs/legs 
  • 3 carrots, chopped
  • 3 sticks celery, chopped
  • 1-2 heads broccoli, chopped
  • 1/2 medium onion, chopped
  • 2 cloves chesnok red garlic (or other varieties)
  • 1/2c coconut milk
  • 1/2c almond or other alternative milk (I used flax)
  • 2 tbsp turmeric
  • 2 tbsp curry powder 
  • 2 tbsp coconut oil


Put coconut oil in pan and add chopped onion. Cook until onion softens up, add garlic and cook for an additional few minutes. I bought my chesnok red garlic at Hills garlic festival in New Denver, BC; it is a potent garlic that is best used in cooking as it holds its taste even after its been cooked. You can use whatever type of garlic you want, but I really like this kind for stir fries. Next up, add in the carrots, celery, and broccoli. Cook until they have softened a bit (but are not fully cooked). Shred the cooked chicken up into small pieces for the stir fry and add the coconut milk, other milk, and curry spices. I use 2 types of milk because full fat coconut milk is very rich, so I like to dilute it down with something less creamy. You could also use a whole cup of light coconut milk, but I personally dislike buying light anything. I used turmeric and curry spice because my curry powder is loaded with chili pepper and is very hot. I like spicy foods, but 4 tbsp of spicy powder is too much for me! You can really add any type of curry spices you want into this. Stir everything thoroughly,simmer for 5-10 minutes or until everything is cooked to your liking, and serve hot.

I suggest 2 options for this recipe. As curry is traditionally eaten on top of rice, people may be tempted to put this on rice. However, please note that chicken and rice is not a very good food combination (high protein combined with high starch). If you suffer from digestive problems you may not want to be eating poor food combinations. So for those trying to follow proper food combinations you can either skip the chicken and make this a vegetarian meal or you can skip the rice and use grated cauliflower as a rice substitute. You can also just eat this on its own and its amazing :)





Enjoy~


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2 comments:

  1. I wonder on how to cook that kind of recipe because I'm sure that this is really delicious. I hope that I can cook this I know that the recipe for stir fry sauce of it was the best. Thanks for making this recipe for us.

    ReplyDelete