Wok-Seared Chicken & Vegetables (Kadhai murghi)

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

Wok-Seared Chicken & Vegetables (Kadhai murghi)
Adapted from webmd.com
Wok-Seared Chicken & Vegetables (Kadhai murghi)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from webmd.com

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

Directions

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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