Ingredients

3 tbsp. olive oil
4 tbsp. curry powder
4 boneless chicken breast; cut in thick julienne
8oz. NorCliff Farm Inc. fresh fiddleheads or 10oz frozen fiddleheads
1-1/2oz. carrots julienne
2 cloves of minced garlic
1/2 onion
4tbsp. sweetened coconut

salt and pepper to taste

 

Preparation

1. Boil fresh or frozen fiddleheads for approximately 8 minutes.
2. In large saucepan, heat oil.  While heating, add 2 tsp of curry powder to hot oil.
3. In separate saucepan sauté onion, carrots and garlic until tender
4. When the oil is heated, turn down the heat to medium-high, add chicken and cook for 2 minutes.
5. When the chicken is perfectly seared and has taken the colour of the curry (yellowish green colour), add fiddleheads and carrots.
6. Then add rest of curry powder and sweetened coconut flakes, stir well and cook for an additional 2 minutes.  Finish off with salt and pepper to taste.
7. Serve Immediately.

 Makes 4-6 servings