Ingredients
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
Instructions
- 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.