Curried chicken stir-fry

Recipe from: 10/1/1992 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    masala or curry powder
  • 125
    ml
    chicken stock
  • 750
    ml
    cooked jasmine rice
  • fresh coriander leaves (dhania), optional
  • 6
    chicken breast fillets, cut into strips
  • salt and pepper
  • 1
    lemon, juice only
  • 60
    g
    butter or margarine
  • 15
    ml
    oil
  • 2
    onions, sliced
  • 2
    cloves garlic, crushed
  • 5
    ml
    fresh ginger, grated
  • 1
    red pepper, cut into strips
  • 1
    carrot, scraped and cut into julienne strips
  • 2
    stalks celery, cut into small pieces
  • 1
    stick cinnamon
  • 2
    cardamom pods
  • 4
    whole cloves
  • 20
    ml
    ground coriander
  • 2
    ml
    turmeric
 

Method

 
Season the chicken pieces to taste with salt and pepper and sprinkle with lemon juice. Heat butter and oil in a pan and sauté the onions, garlic and ginger until the onions are soft. Add the red pepper, carrot, celery and the whole spices and stir-fry until the vegetables are glossy. Add the chicken strips and remaining seasonings and stir-fry until the chicken is cooked but not dry. Add a little of the chicken stock as needed. Add the rice, mixing gently. Heat well and transfer to a serving platter. Garnish with fresh coriander leaves if desired, and serve immediately. Serves 6-8.
 

Read more on: poultry
 

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