Here is how Meditteranean Curry Stirfry might help you in weight reduction
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Before you jump to Meditteranean Curry Stirfry recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already know that the body requires a heart that is strong and healthy. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already are aware that regular exercise and a healthy lifestyle are crucial in terms of the general health of your heart. Still, did you know that there are a number of foods that have been discovered to help you improve your heart health? If you are interested to know which foods to eat to improve your heart health, keep on reading.
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We hope you got insight from reading it, now let’s go back to meditteranean curry stirfry recipe. To make meditteranean curry stirfry you need 16 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Meditteranean Curry Stirfry:
- Use 1 Medium Butternut squash, peeled and cut into "chips"
- You need 4 Filleted chicken breasts, cut into strips
- You need 1 Onion, sliced into semi circles
- Get 1/2 head Cabbage, shredded into bite sizes pieces
- Prepare 1 tsp Crushed garlic
- You need 30 ml Thick soya sauce
- Provide 1 tsp Chicken spice
- Prepare 1 tsp Ground nutmeg
- Use 1 tsp Hot curry powder
- Prepare 1 tsp Ground Cumin
- Prepare 1 tsp Ground coriander
- Take 410 grams Chopped tomatoes (1 tin)
- Prepare 125 ml Cream
- Provide 1/2 Lime
- Provide 2 tbsp Coconut oil
- Prepare 2 tbsp Hot fruit chutney
Steps to make Meditteranean Curry Stirfry:
- Marinade the chicken strips in the soy sauce, crushed garlic, chicken spice and the juice of half a lime for 30 minutes or longer.
- You can do your chopping now while the chicken is marinading 😊
- 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.
- To the hot pan, add the onion strips and cook for about 5 minutes, stirring constantly.
- 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 :-)!
- Pour in the chopped tomatoes with juices and stir well.
- 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.
- Add the fruit chutney and stir through well.
- Then add the cream and stir through well. Simmer for a couple of minutes, and then it's ready to serve!
- Serve with rice or noodles or anything else you fancy 😊
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