Easiest Way to Make Tasty Meditteranean Curry Stirfry

Meditteranean Curry Stirfry. Skip takeout (plus loads of sodium and extra calories) and make this healthier, Indian-inspired chicken-and-broccoli stir-fry instead. Cook or reheat the brown rice before you start making the stir-fry, and be sure to have all the ingredients prepped and ready near the stove—once you start cooking, the. Cashews are a classic in stir-fries.

Jessica Scully is an avid cooker, eater, and the blogger at www.paleoscaleo.com. A seven-ingredient, three-minute stir-fry packed with Thai flavor. This is about as fast, easy, and flavorful as dinner gets. You can cook Meditteranean Curry Stirfry using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Meditteranean Curry Stirfry

1. You need 1 of Medium Butternut squash, peeled and cut into "chips".
2. You need 4 of Filleted chicken breasts, cut into strips.
3. Prepare 1 of Onion, sliced into semi circles.
4. It's 1/2 head of Cabbage, shredded into bite sizes pieces.
5. It's 1 tsp of Crushed garlic.
6. Prepare 30 ml of Thick soya sauce.
7. It's 1 tsp of Chicken spice.
8. You need 1 tsp of Ground nutmeg.
9. Prepare 1 tsp of Hot curry powder.
10. You need 1 tsp of Ground Cumin.
11. You need 1 tsp of Ground coriander.
12. Prepare 410 grams of Chopped tomatoes (1 tin).
13. You need 125 ml of Cream.
14. You need 1/2 of Lime.
15. It's 2 tbsp of Coconut oil.
16. It's 2 tbsp of Hot fruit chutney.

Note: Adjust the amount of red curry paste according to your taste and heat tolerance. In general, the red curry paste that comes in a plastic tub is spicier than one that comes in. Add curry powder, then. pour on a platter. Fry pieces of chicken in cooking. to mixture and stir for a while.

Meditteranean Curry Stirfry step by step

1. Marinade the chicken strips in the soy sauce, crushed garlic, chicken spice and the juice of half a lime for 30 minutes or longer..
2. You can do your chopping now while the chicken is marinading 😊.
3. Once the chicken is marinaded, in a hot pan, heat the coconut oil and put in the chicken strips. Stirfry for about 5 minutes or until cooked through. Remove from pan and reserve until later..
4. To the hot pan, add the onion strips and cook for about 5 minutes, stirring constantly..
5. Next, add the butternut squash strips to the pan and sprinkle the curry powder, nutmeg, coriander and cumin over them. Turn down the heat to a simmer and cook until the butternut is a little tender, but still crunchy. You may need to add a little water if the pan becomes too dry. Don't let it burn :-)!.
6. Pour in the chopped tomatoes with juices and stir well..
7. Cook until the butternut is tender, but not too squishy, then add the cabbage. Stir through and simmer until the cabbage is heated through, but still crunchy..
8. Add the fruit chutney and stir through well..
9. Then add the cream and stir through well. Simmer for a couple of minutes, and then it's ready to serve!.
10. Serve with rice or noodles or anything else you fancy 😊.

This Satay Chicken Stir Fry is a firm favourite at my local Chinese take out! The CHINESE takeout version of chicken satay! This Chinese Satay Chicken Stir Fry is quite different to Malaysian and Thai satay Similar to the Everyday Chicken Curry, the simplicity of the spices required will surprise you. Stir fries like this cauliflower stir fry recipe don't have to be just for Asian-style dishes! Some of my favorite healthy vegan recipes are the simplest.