Kadhai Murghi (Wok-Seared Chicken and Vegetables)

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp cornstarch
  • 3/4 tsp salt
  • 1/2 tsp ground turmeric
  • 1 lb. chicken breasts, trimmed and cut into 1-inch cubes
  • 3 tbsp canola oil, divided
  • 2 large carrots, sliced 1/4-inch thick
  • 1 large green bell pepper, cut into 1-inch cubes
  • 1 small red onion, cut into 1/2-inch cubes
  • 4 large garlic cloves, thinly sliced
  • 3 dried red Thai chiles, stemmed
  • 1 tbsp lime juice
  • 1/2 cup fresh mint leaves, finely chopped

Directions

  1. Grind coriander, cumin and fennel seeds in a spice grinder 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 large flat-bottom wok or cast-iron skillet over high heat. Add 2 tbsp oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the veggies begin to brown, 4 to 6 minutes. Transfer to a plate.

  3. Reduce heat to medium-high and add the remaining 1 tbsp 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 veggies, lime juice and mint and cook until heated through, about 30 seconds.

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