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PrintPotato & Chicken Curry Stir-fry with Roasted Buckwheat
This gluten free recipe is a great way to enjoy Himalayan cuisine. The blended textures of chicken, potato and buckwheat marry well with the bold combination of Tibetan spices.
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Potato & Chicken Curry Stir-fry with Roasted Buckwheat
1 lb
boneless, skinless chicken breasts
450 g
2 Tbsp
butter
30 mL
1 cup
red onion, sliced
250 mL
6 cloves
garlic, minced
6 cloves
1 Tbsp + 2 tsp
ginger, fresh, minced
15 mL + 10 mL
1 Tbsp
light tamari sauce, gluten free
15 mL
1/2 tsp
turmeric, ground
2.5 mL
1 tsp
curry powder
5 mL
1/2 tsp
chili pepper, crushed or flakes
2.5 mL
1 tsp
garam masala
5 mL
2
tomatoes, large, diced
2
1
potato, with skin, diced
1
1/2 cup
water
125 mL
Roast Buckwheat
1 tsp
grapeseed oil
5 mL
1 cup
buckwheat, whole grain
250 mL
2 1/2 cups
chicken broth, low sodium
625 mL
Preparation
Serves 4
Cook time :
35 min
|
Preparation time :
20 min
Potato & Chicken Curry Stir-fry with Roasted Buckwheat
1
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.
2
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.
3
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.
4
Serve the potato and chicken stir-fry over the cooked buckwheat.
Roast Buckwheat
1
Heat the grapeseed oil in a non-stick pot over medium high heat. Choose a pot that has a tight fitting lid. Add buckwheat and sauté for 2 to 3 minutes.
2
Pour in the chicken stock and bring to a boil. Reduce heat, cover and simmer for 15–20 minutes or until buckwheat is tender. Turn off the heat and fluff the cooked buckwheat with a fork. Keep covered until serving time. Serve with potato & chicken stir-fry.
Notes: Looking for a new grain to add variety and interest to your meals? Try buckwheat! It is actually the seed from the fruit of a plant related to rhubarb, and since it is not related to wheat, it is gluten free. Buckwheat is often eaten as kasha in North America and the ground flour is also popular in pancakes. Here the whole kernel is used to create a tasty cooked grain that is served with a simple and fragrant curry.
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