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Chicken-nut wok

  • 350 g chicken strips or well-done chicken
  • 1 chopped clove of garlic
  • 1 tsp grated ginger
  • 2 tsp curry powder
  • pinch of chili powder
  • 2 carrots
  • 1 onion
  • 500 g spring cabbage
  • 1 box of shiitake mushrooms or champignons
  • 3 dl chicken broth
  • 2 dl coconut milk
  • 2 dl cashew nuts
  • salt
  • 2 tbsp crushed coriander
  • 1 tbsp vegetable oil

Peel and slice the carrots. Slice the onion and spring cabbage. Cut the mushrooms in half.

Heat up the Muurikka Wok Pan or Paella Pan and add the chicken strips, ginger, garlic, curry powder and chili powder.

Add the vegetables and fry for five minutes.

Add the chicken broth and the nuts, let simmer for about 10 minutes and add the coconut milk and coriander.

Season the wok lightly with salt. Serve as such or with noodles or rice.

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