- Preparation time
- 30 mins
- Cooking time
- 50 mins
- Difficulty
- moderate
- Serves
- 5 people
- Lunch
- March 16, 2016
This stir-fry would go perfectly with vegetable curry, or with just about any roasted vegetables you want to throw in the oven (cauliflower? Broccoli? Parsnips?). Or try it with cauliflower tortillas in place of the typical flatbread: it’s a little bit of extra time to make the tortillas, but they do make a great, kid-friendly vegetable side.
PrintSpicy Indian Chicken Stir-Fry Recipe
Ingredients
Scale
- 4 chicken breasts, cut into strips
- 4 carrots, sliced
- 1 small red onion, minced
- 2 bell peppers, chopped
- 2 green chilies, sliced
- 1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 2 tbsp. red chili paste
Ingredients for the marinade
- 2 tsp. ginger, minced
- 2 garlic cloves, minced
- 2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1 1/2 tsp. cumin powder
- 2 tbsp. tapioca starch
- 1 egg, beaten
Instructions
- In a bowl, combine all the ingredients for the marinade and stir well.
- Add the chicken and stir until well coated; then place in the refrigerator and marinate for at least 2 hours.
- Melt some cooking fat in a large skillet placed over a medium-high heat and brown the chicken slices on all sides.
- Remove the chicken and set aside.
- Add the onion, garlic paste, ginger paste, cumin, and chili powder to the pan, and cook for 2 to 3 minutes.
- Add the remaining vegetables and cook until they start to soften (about 5 minutes).
- Return the chicken to the pan. Stir until everything is well coated, cover, and cook for another 5 to 10 minutes or until the chicken is cooked through.
