Have you realised I love cooking from all cultures yet..? 🙊
Absolutely love the diverse variety of foods that are out there to try.
I’ve become inspired by certain spices, flavours & sauces which are frequently used by different cuisines and I tend to use these and create my own little recipes. Not only do I love to “mix ‘N’ match” Through my home decor but also my recipes.
This recipe I have come up with… You can say is crossed between Asian & Indian, so a mix of the two cuisines.
Was absolutely delicious I must add & a must try!
Keep reading for the recipe…
-Half yellow capsicum finely sliced
-half red capsicum finely sliced
-3 celery stalks finely sliced
-1 broccoli head cut into florets
-4 medium carrots sliced
-1 large brown onion sliced into chunks
-3 garlic cloves minced
-half 1 leek finely sliced
-2 small bunches bok Choy leaves
-handful of mushrooms cut in quarters
-can baby corn spears
-snow peas ends trimmed
-1 cup chicken stock
-3 Tbsp curry
-salt & pepper
-3tbsp plain flour OR cornflour dissolved in cold water -used to thicken the sauce.
-1 kg chicken breast cut into tenderloins
Or choice of lamb,prawns,fish this recipe works for all protein choices.
Once chicken is done and set aside in the same wok add a little more oil and sautè off onions and garlic till fragrant.Add the flour, sugar, and curry and stir consistently. Slowly add the stock and milk and stir.
Meanwhile in another pot heat a little oil and quickly stir fry the rest of the veggies till vibrant in colour. Once this is done transfer back to the wok and toss the ought the sauce.
Add the chicken to the wok, season with salt and pepper to taste. Cover and allow to simmer for a few minutes to thicken.
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