Indian Stir-fry with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken breasts
- 1 red pepper (s)
- 1 leek
- 1 spring onion (s)
- 1 clove garlic, pressed
- 3 carrot (s)
- 200 g mushrooms, fresh
- 1 can corn
- 100 g beans, reen
- 0.5 teaspoon ½ coriander, ground
- 0.5 teaspoon ½ spice mixture, ground tandoori masala
- 0.5 teaspoon ½ ground cumin
- 1 pinch turmeric, ground
- 1 pinch ginger, ground
- 0.5 teaspoon ½ cardamom, ground
- 3 teaspoon curry paste
- 3 tablespoon soy sauce
- 2 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips and fry in a wok with a little oil. Add curry paste, finely chopped spring onions and garlic, fry briefly and add 2 tablespoons. Deglaze the soy sauce, remove from the wok.
- Cut carrots into thin strips and fry in a wok, deglaze with a little water and cook until al dente. Also cut the bell pepper into strips, cut the leek into rings and add to the carrots with the green beans. Cook for a few minutes. Quarter fresh mushrooms and add to the other vegetables with the drained corn. Cook everything for a few more minutes. Sprinkle with spices. Season with the rest of the soy sauce and the sour cream.
- If you like something spicier, you can add fresh chili peppers to the vegetables.
- Mix the meat with the vegetables.
- Chinese egg noodles or basmati rice go well with it!
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