Tuesday, March 20, 2012

Orange & Coconut Curry Chicken Stir-fry

Now, that is a mouthful.

This really took minimal thought or planning on my part. But, it was a nice meal and pleasant change of pace.

It's not exactly your typicall stir-fry. Then again, you just throw it all in a wok right?

Pretty much ;)



Orange & Coconut Curry Chicken Stir-fry:

For the chicken:

2 chicken breasts
1 tbls extra virgin olive oil
1/2 tangelo or another type of orange
Dash of garlic salt
1 tsp Indian or Curry powder ( you can also make from scratch, I used Indian because I'm allergic to ginger)

Method:

Put two fresh chicken breasts in a dish and lather with the olive oil, next squeeze the juice of the orange on both sides and take the flesh out to sit in with the chicken. Season with the garlic salt and Indian powder. Rub into the breasts, cover and put in the fridge for the day or a few hours.

For the stir-fry:

1 (medium) zucchini, sliced
Handful of baby carrots,  sliced
~ 2 cups mushrooms of your choice
Dash of garlic salt
Dash of ground pepper
~ 2 tbls coconut oil
1/4 cup water

Method:

Remove the orange flesh from the chicken and cut the chicken into cubes, add a little more olive oil and curry/indian powder and cook thoroughly. Meanwhile, heat the coconut oil on low-medium and add all of the stir-fry ingredients including the water. Cover and stir about every five minutes until the carrots begin to soften. This will take about 20 minutes.


Once the chicken is cooked, add to the stir-fry, toss around and drain any remaining water. Voila! Somewhat of an interesting concoction  but it was light, fresh and tasty.

Enjoy ;)

2 comments:

  1. This is very interesting to try! I think my family will having a delicious dinner today because of this post. Thanks for sharing your great recipe!

    Beef Stir Fry

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    Replies
    1. You are so very welcome! I certainly hope that it turned it well! Take care ;)

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