A quick and flavourful Chicken Stir fry

Juicy chicken pieces are lightly seared and then tossed with veggies, bold spices, and aromatic ginger-garlic paste, creating a mouthwatering stir fry that’s ready in no time. Perfect for a weekday dinner or a lazy weekend meal.

Serve it up with warm chapatis or enjoy it on its own—either way.

Ingredients

For the Chicken:

500 grams chicken breast, cut into small pieces

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/4 tsp coriander powder

1/4 tsp pepper powder

1 tsp ginger garlic paste

Salt to taste

For the Stir Fry:

2 big onions, roughly chopped (approx. 200 grams)

2 tomatoes, deseeded and chopped

2 green bell peppers, roughly chopped

3 to 4 green chillies, slit

2 tsp ginger garlic paste

1/2 cup freshly chopped coriander leaves

1/2 tsp white vinegar

Salt to taste

Spice Mix:

1/2 tsp pepper powder

1/2 tsp garam masala powder

1 tsp coriander powder

1/4 tsp turmeric powder

Method

1)Marinate the chicken pieces with turmeric, chilli powder, coriander powder, pepper powder, ginger garlic paste, and salt. Heat a little oil in a pan and lightly sear the chicken. Do not cook it completely—just seal in the juices. Set aside.

2)In the same pan, heat oil and sauté the chopped onions until translucent. Add the chopped tomatoes along with a little salt and stir-fry until soft.

3)Add the spice mix (pepper, garam masala, coriander, and turmeric powders) and stir well. Mix in the ginger garlic paste and cook for a minute until aromatic.

4)Add the seared chicken pieces to the pan and mix thoroughly. Add the slit green chillies and 1/4 cup of water. Cover and cook until the chicken is done.

5) Once the chicken is cooked, add the chopped bell peppers. Stir well and cook for another 1–2 minutes to retain the crunch. Finally, add vinegar and chopped coriander leaves.

6)Taste and adjust the salt or spices if needed. Cook for a final minute, then serve hot.

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