Recipe: Curried Chicken with Pine Nuts and Sugar Snap Peas
This is something I made up based on what I had in my kitchen one day. It's pretty much a chicken stir fry but the curry paste gives it a real kick. I find that 1 teaspoon of curry paste is enough for 2 chicken breasts but you can adjust according to your tolerance for spice. It's high protein/low carb with the chicken, green veg and nuts and pretty tasty too.
2 Chicken Breasts
Large spoon of vindaloo curry paste
Bag of pine nuts
Bag of sugar snap peas
2 cloves of garlic
1. Slice the chicken into thin slices.
2. Chop the garlic finely.
3. In a mixing bowl, about 3 large spoons of soy sauce, 2 large spoons of worcestershire sauce, 1 teaspoon of curry paste to a large mixing bowl and blend. Add the garlic, salt and pepper and chicken to the bowl. This makes a marinade, and there should be enough to cover the chicken well when you mix it in the bowl. If not lash in some more soy sauce.
4. Top and tail the sugar snaps. Boil them in water and cook for 10 minutes. Take them off the heat.
5. When the sugar snaps are done remove from the saucepan. Add the pine nuts and a small bit of olive oil to the saucepan and cook on a low heat until they're toasty and brown, about 5 minutes.
6. Heat a large frying pan. Add the chicken and then cook slowly on a low heat for about 15 minutes until the chicken cooked. Best to keep it on a low heat so that you don't want to dry out the chicken, and you keep the sauce.
7. Stir in your pine nuts and sugar snaps and let them cook together like a stir fry for 3-4 minutes. Serve in a bowl. You could serve this with rice, but really there's enough in it on its own.