Meditteranean Curry Stirfry Recipe by DonnaReekie
Cooking Instructions 1 hour 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 😊 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. 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 😊 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. 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. 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 :-)! 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. 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. 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. 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! 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 😊 10 Serve with rice or noodles or anything else you fancy 😊 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pan-Seared White Fish Shrimp and Creamy Queso Grits Easy no-bake Cheesecake Marinated Chicken and Beef Kabobs Banana & Walnut Bread Pan-Seared White Fish Shrimp and Creamy Queso Grits Easy no-bake Cheesecake Marinated Chicken and Beef Kabobs Banana & Walnut Bread Iowa Casserole Brandy Slush! Blonde Russian Hay Rollers Slap Ya Mama Baked Salmon Shrimp and Creamy Queso Grits Bacon Appetizer Crescents Mini Ice Cream Cookie Cups Pan-Seared White Fish Taco rice Iowa Casserole Brandy Slush! Blonde Russian Hay Rollers Slap Ya Mama Baked Salmon Shrimp and Creamy Queso Grits Bacon Appetizer Crescents Mini Ice Cream Cookie Cups Pan-Seared White Fish Taco rice