I don’t normally bother with a recipe for stir fry, but this is handy for remembering what seasonings to use.
1/2 c chicken, cubed
1 large onion, sliced
4 cloves garlic, minced
2 large carrots, diced
2 tbsp olive oil
1 medium potato, cubed
6 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 cup coconut milk or soy milk
pinch of cayenne pepper
1 cup peas
3 tbsp soy sauce
In a large saucepan, sauté chicken and vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don’t stick to the pan. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and soy sauce, and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. Serve over rice or noodles.
