Post by Loupy on Aug 13, 2014 16:27:18 GMT -7
Chicken Curry Stir Fry
From: Tawny Methuen @ www.nutritionismedicine.ca/
Curry is one of the more complicated meals to make if you’ve never made it before, so this stir fry recipe might be one that you’ll want to memorize so you can cook it up whenever you get a craving for curry. The big pieces of broccoli florets will help to soak up the sauce and pack lots of flavor, and they’ve chosen to use almond milk and coconut milk to give it that classic creamy taste that you’d expect from a curry. The seasonings are a mix of curry powder and turmeric, both of which have been shown to help with the metabolism as well as provide other health benefits. Turmeric in particular is amazing; it is highly anti-inflammatory.
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)
1/2cup coconut milk
1/2cup almond or other alternative milk (I used flax)
2 tbs turmeric
2 tbs curry powder
2 tbs coconut oil
Instructions:
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
From: Tawny Methuen @ www.nutritionismedicine.ca/
Curry is one of the more complicated meals to make if you’ve never made it before, so this stir fry recipe might be one that you’ll want to memorize so you can cook it up whenever you get a craving for curry. The big pieces of broccoli florets will help to soak up the sauce and pack lots of flavor, and they’ve chosen to use almond milk and coconut milk to give it that classic creamy taste that you’d expect from a curry. The seasonings are a mix of curry powder and turmeric, both of which have been shown to help with the metabolism as well as provide other health benefits. Turmeric in particular is amazing; it is highly anti-inflammatory.
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)
1/2cup coconut milk
1/2cup almond or other alternative milk (I used flax)
2 tbs turmeric
2 tbs curry powder
2 tbs coconut oil
Instructions:
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
