Curried chicken stir-fry

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (21)

5.00 ml cumin — ground
5.00 ml curry powder
125.00 ml stock — chicken
750.00 ml rice — jasmine, cooked
fresh coriander — optional
6.00 chicken breast fillets — cut into strips
salt and freshly ground black pepper
1.00 lemon — juice only
60.00 g butter — or margerine
15.00 ml oil
2.00 onion — sliced
2.00 garlic — cloves, crushed
5.00 ml fresh ginger — grated
1.00 red pepper — sliced
1.00 carrots — scraped, julienned
2.00 celery — cut into small pieces
1.00 cinnamon — stick
2.00 cardamom — pods
4.00 cloves — whole
20.00 ml coriander — ground
2.00 ml turmeric
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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.



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