Sautéed Coconut Curry Fiddleheads and Chicken
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Appetizers |
| Subcategory: | -- |
| Source: | Metro |
Recipe ingredients
- 3 tbsp. Olive Oil
- 4 tbsp. Curry Powder
- 8oz. Fresh NorCliff Fiddlehead Greens or 10oz Frozen
- 4tbsp. Sweetened Coconut
- 2 Cloves of Minced Garlic
- 1-1/2oz. Carrots Julienne
- Half of One Onion
- 4 Boneless Chicken Breast cut in Thick Julienne
- Salt and Pepper to Taste.
Preparation
1) In large saucepan, heat oil. While heating, add 2 tsp of curry powder to hot oil.
2) When the oil is heated, turn down the heat to medium-high, add chicken and cook for 2 minutes.
3) When the chicken is perfectly seared and has taken the colour of the curry (yellowish green colour), add fiddleheads and carrots.
4) Then add rest of curry powder and sweetened coconut flakes, stir well and cook for an additional 2 minutes. Finish off with salt and pepper to taste.
Serve Immediately.
Suggested Serving: Best served over rice.
Suggestion
Origin: Canadian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Rack of Pork with a Coconut Curry Crust and Caramelized Squash
- Kidneys sautéed in green curry
- Thai Red Curry and Coconut Soup
- Chicken with Curry and Coconut Milk
- Teriyaki sautéed vegetables and chicken
- Teriyaki sautéed vegetables and chicken
- Coconut Chicken Soup
- Caramelized Squash Soup with Coconut Curry Pork
- Cod Curry with Coconut Milk
- Chicken Coconut Milk Soup
Kidneys sautéed in green curry
You like this recipe?
Please comment it with your account