Fast Cooking Methods Meditteranean Curry Stirfry Delicious Steady

Without fail cooking ultimate Meditteranean Curry Stirfry easy, delicious, practical.

16 ingredients, 10 steps, cooking Meditteranean Curry Stirfry

Good Evening every body, now you get make recipe Meditteranean Curry Stirfry with 16 ingredients and 10 steps. Next this is how to make it, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 10 stages of easy cooking Meditteranean Curry Stirfry.

Ingredients all Meditteranean Curry Stirfry

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

If all composition Meditteranean Curry Stirfry it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking Meditteranean Curry Stirfry

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 😊
    
11. Finish and Enjoy.

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