Thursday, May 2, 2013

Allergy free curried chicken, potato and carrot stir fry recipe

  • 2 tbsps olive oil
  • ¼ tsp mustard seeds
  • 2-3 cloves garlic, chopped fine or minced
  • 2 green chillies, chopped fine (optional)
  • 5 curry leaves
  • 1 large onion, finely sliced
  • 400g chicken, shredded or sliced fine
  • Salt, to taste
  • ¼ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • 2 carrots, finely grated
  • ¼ cup water
  • potatoes, cubed
  • In a wok or frying pan, heat the oil over a medium to high heat.
  • Add the mustard seeds, cooking them until they make a cracking sound.
  • Add the garlic, chillies and curry leaves and fry for a minute until fragrant.
  • Add the onions and chicken and sauté until the onions soften.
  • Season with a little salt.
  • Add the turmeric, chilli powder and garam masala powder, frying for a few seconds until fragrant.
  • Add the water and stir through.
  • Add the grated carrot and toss to combine.
  • Then add the potatoes and a little more salt if desired.
  • Reduce the heat to low.
  • Cover the wok or frying pan for about 10 minutes, stirring occasionally, until the potatoes are tender.
  • Serve as is, with bread or on rice.

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