Potato & Chicken Curry Stir-fry with Roasted Buckwheat

Prep Time: 20 min
Cook Time: 30 min
Serves: 4

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.


For the Curry:

1 lb (0.5 kg) boneless, skinless chicken breast
2 tbsp (30 mL) butter
1 cup (250 mL) red onions, sliced
6 cloves garlic, minced
1 tbsp (15 mL) ginger, fresh, minced
2 tsp (10 mL) ginger, fresh, minced
1 tbsp (15 mL) light tamari sauce, gluten free
1/2 tsp (2.5 mL) turmeric, ground
1 tsp (5 mL) curry powder
1/2 tsp (2.5 mL) chili pepper, crushed or flakes
1 tsp (5 mL) garam masala
2 tomatoes, large, diced
1 potato, with skin, diced
1/2 cup (125 mL) water

For the buckwheat:

1 tsp (5 mL) grapeseed oil
3/4 cup (175 mL) buckwheat
1 green onion
2 cups (500 mL) mushrooms, sliced
1 1/2 cups (375 mL) water
1/4 cup (60 mL) walnuts, chopped
3 cups (750 mL) spinach, baby fresh
1 tsp (5 mL) rosemary fresh, chopped
1 tsp (5 mL) sage, fresh chopped
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) black pepper


For the Curry

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.

For the Buckwheat

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.
6 Serve with the stir-fry.