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Stir-Fry Chicken Curry

A community recipe by pistachio

Not tested or verified by Nigella.com

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Introduction

Quick, easy and tasty! Choose a curry paste according to how fiery, or not, you like your food.

Ingredients

Serves: 4

Metric Cups

4 chicken breasts
6 tablespoons yoghurt (thick)
2 tablespoons lime juice
2 cloves garlic (crushed)
5 centimetres fresh ginger (grated)
2 tablespoons curry paste (medium or hot)
1 tablespoon paprika
5 tablespoons butter / ghee (or vegetable oil)
1 onion (roughly chopped)
1 red pepper (cut into 1cm pieces)
1 green pepper (cut into 1cm pieces)
60 grams unsalted cashew nuts
4 tablespoons water
salt
millilitre spring onions (tops, finely sliced - to garnish)

4 chicken breasts
6 tablespoons yoghurt (thick)
2 tablespoons lime juice
2 cloves garlic (crushed)
1⅞ inches fresh gingerroot (grated)
2 tablespoons curry paste (medium or hot)
1 tablespoon paprika
5 tablespoons butter / ghee (or vegetable oil)
1 onion (roughly chopped)
1 red bell pepper (cut into 1cm pieces)
1 green bell pepper (cut into 1cm pieces)
2⅛ ounces unsalted cashew nuts
4 tablespoons water
salt
millilitre scallions (tops, finely sliced - to garnish)

Method

Stir-Fry Chicken Curry is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the chicken breasts into 1cm wide strips and place in a bowl. Add the yogurt, lime juice, garlic, ginger, curry paste and paprika, mixing everything well together. Leave to marinate if you can.

Heat the ghee or oil in a large frying pan, add the onion, red and green peppers and stir-fry over a moderate heat for a few minutes until the vegetables are softened and the juices start to run.

Add the cashew nuts and stir-fry a minute or two more. Remove from the pan and reserve on a plate.

Turn the heat up under the pan and stir-fry the chicken, together with the yogurt mixture, for 4-5 minutes until the meat is well sealed and cooked through. Add the water and mix well, return the vegetables to the pan, reduce the heat and cook gently for 2 minutes. Season with salt to taste.

Serve at once, sprinkled with the spring onion tops.

Serve with basmati rice on the side.

Cut the chicken breasts into 1cm wide strips and place in a bowl. Add the yogurt, lime juice, garlic, ginger, curry paste and paprika, mixing everything well together. Leave to marinate if you can.

Heat the ghee or oil in a large frying pan, add the onion, red and green bell peppers and stir-fry over a moderate heat for a few minutes until the vegetables are softened and the juices start to run.

Add the cashew nuts and stir-fry a minute or two more. Remove from the pan and reserve on a plate.

Serve at once, sprinkled with the scallion tops.

Serve with basmati rice on the side.