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Wok-Seared Chicken & Vegetables (Kadhai murghi)

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Makes: 4 servings
Calories 271
Fat 14 g
Saturated fat 2 g
Cholesterol 63 mg
Carbohydrates 13 g
Dietary fiber 4 g
Protein 25 g
Sodium 524 mg

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Wok-Seared Chicken & Vegetables (Kadhai murghi) 0 Picture

Ingredients

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
  • 3 tablespoons canola oil, divided
  • 2 large carrots, cut into 1/4-inch-thick slices
  • 1 large green bell pepper, cut into 1-inch cubes
  • 1 small red onion, cut into 1/2-inch cubes
  • 4 large cloves garlic, thinly sliced
  • 3 dried red chiles
  • 1 tablespoon lime juice
  • 1/2 cup firmly packed fresh mint leaves, finely chopped

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.

2. Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.

3. Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

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