Potato & Chicken Curry Stir-fry with Roasted Buckwheat
- Stir-Fry
- Gluten Free
- Asian
- Breast
Prepping20min
Cooking30min
Resting—min
- Servings4
Nutrition informationThis recipe contains 40 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
For the Curry
For the buckwheat
Step by step
1
Heat oil in skillet. Fry the buckwheat 3-5 minutes, stirring.
2
Stir in the sliced green onion (white and green) and mushrooms and saute a few more minutes.
3
Pour in the water (or chicken stock) and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
4
Place spinach on top of mixture and cover with lid. Cook on low another 5 more minutes. Turn off heat and stir spinach into buckwheat.
5
Chop walnuts fine. Stir into buckwheat with the fresh rosemary, sage, salt and pepper. Keep warm until ready to use.
6
Heat the butter in a non-stick pan over medium-high heat. Sauté the onion, stirring often, for 3 minutes, or until the onion starts to become translucent and slightly browns. Butter burns more easily than vegetable oil so turn down the heat if it is too hot.
7
Cut the chicken breast into 1-inch (2.5 cm) squares. Add to the pan with the ginger and garlic and stir-fry for 1 minute. Add the light tamari, ground turmeric, curry powder, red hot chili pepper flakes, and Garam Masala and continue to stir-fry for another 30 seconds.
8
Add the diced tomato and potato to pan and stir-fry for two more minutes. Pour in the water and bring to a boil. Cover and simmer until the potato is just tender and not mushy, approximately 8–10 minutes. Lift the lid and stir occasionally during cooking.
9
Serve the potato and chicken stir-fry over the cooked buckwheat.
Recipe notePress roasted buckwheat into a medium size bowl. Pack it down and allow to cool. Unmold by covering bowl with a larger platter and quickly flipping over or inverting. Spread Potato & Chicken Curry Stir-fry around perimeter and serve.