Ingredients:

• 2 Chicken Breasts (or left-over cooked chicken)
• 150g snow peas, cut into thirds or halved depending on length.
• 1 tbsp mild curry powder
• 1 tsp garlic salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 120g baby spinach
• 1 bunch of spring onions, chopped (include two of the leaves)
• 425g tin baby corn, drained.
• 400ml tin coconut milk
• 70g pine nuts

Method:

1. NOTE – IF USING COOKED CHICKEN, START FROM STEP 2.
   
   Thinly slice the chicken breasts and fry in a little oil in frying pan. Use canola, rice bran, or similar oil to fry the chicken breasts in, as the oil will have to be discarded once the chicken breasts are cooked. Once the chicken is seared on all sides, check that the chicken is cooked by cutting through the thickest piece – if it is all white and no pinkness remains, it is cooked.
2. Remove the chicken with a slotted spoon and place in a bowl. Drain the oil into another container to be disposed of thoughtfully, then put some fresh oil into the frying pan. Return the chicken to the pan.
3. Add the curry powder, garlic salt, ginger, and cardamom to the chicken. Stir until the chicken is coated with the spices.
4. Add the spinach, stir carefully at first to avoid spilling the spinach. The heat from the pan will wilt the spinach making it easier to stir. Continuing gently stirring the mixture until all the spinach is wilted.
5. Then stir in the spring onions, and the baby corn.
6. Add the coconut milk and mix together. Let the mixture simmer for five minutes to allow the mixture to be heated through.
7. Stir the pine nuts through the mixture and serve with rice.

This article was provided by Ben Knowles – Editor / Operator @ The Upper Hutt Connection.

03/10/24