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Spiced chicken & capsicum stir-fry with naan
Spiced chicken & capsicum stir-fry with naan
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savory Indian chicken curry, a light and satisfying weekday family favorite.
Ingredients:
  • 2 (about 400g) single chicken breast fillets, cut across the grain into 1cm-thick slices
  • 56.00 gm tikka masala curry paste (Sharwood's brand)
  • 13.80 gm light olive oil
  • 1 leek, pale section only, washed, thinly sliced crossways
  • 2cm-piece fresh ginger, peeled, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 red capsicums, halved, deseeded, thinly sliced lengthways
  • 2 celery sticks, trimmed, thinly sliced crossways
  • 60ml (1/4 cup) chicken style liquid stock
  • 62.50 ml loosely packed coarsely chopped fresh coriander
  • 1 x 200g container skim milk natural yoghurt, to serve
  • 4 sprigs fresh coriander, extra, to serve 4 naan bread, heated following packet directions, to serve
Instructions:
  • Mix the chicken with 1 tablespoon of curry paste in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 20 minutes to enhance the flavors.
  • In a heated wok with 1 teaspoon of oil over medium heat, stir-fry one-third of the chicken until lightly browned for about 3 minutes. Transfer to a plate and set aside. Repeat this process with the remaining chicken in two more batches, making sure to reheat the wok between each batch.
  • Heat the remaining oil in a wok over medium heat. Stir-fry leek, ginger, and garlic for 3 minutes until leek softens. Add capsicum and celery, stir-fry for another 3 minutes. Stir in the remaining curry paste for 1 minute until fragrant.
  • Pour in the flavorful stock and let it gently come to a simmer. Introduce the succulent chicken and stir for 1-2 minutes until warmed. Sprinkle in fresh chopped coriander and continue tossing until fully blended.
  • Plate the stir-fry in individual bowls and garnish with fresh coriander and a spoonful of yoghurt. Enjoy with a side of warm naan bread.

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