Indian Stir Fry

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Necessity is the mother of invention it’s often been said, but for me it’s when it’s just me for dinner.

I often use it as an excuse to try out something different, safe in the knowledge that if it turns out like pig-swill, it’s only my dinner I’ve ruined. And, let me say, I’ve ruined many a dinner.

But undeterred, I was a bit stuck the other evening. After a long day in the office I think my brain was sick of making decisions and so I stood staring into the fridge like a comatosed zombie.

Chinese or Indian, I pondered….Chinese or Ind……wait a minute – CHINDIAN food!  *fanfare plays*

A stir fried Indian dish? Why not. I’ve always got a cupboard full of spices, and normally, some fresh coriander, rapidly threatening to spoil.

This was simplicity itself really, and is a great opportunity to use up some of the aging veg in the fridge. Cauliflower, broccoli, chickpeas – all would have worked well.

The result was pretty good with this version though, for which I used onion and peppers. Bags of flavour.

Serves 1 sad & lonely husband

  • 1 chicken breast, thinly sliced.
  • 3 tbsp oil
  • 1/2 a red and green onion, finely sliced
  • 1/2 and onion, thinly slices
  • 1 tsp chopped garlic
  • 2 tsp chopped ginger
  • 1 tsp chopped chili
  • 1 tbsp mustard seed
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 10 small curry leaves
  • Salt

To serve

  • 1 handful chopped coriander
  • 1 handful sliced almonds
  • Sprinkle of garam masala.

50g basmati cooked with turmeric, cloves, bay leaves and salt.

Start the rice. Boil a kettle and add the rice to a shallow pan with the spices and salt (about 1tsp). Pour over enough water to cover the rice and the same amount again. Bring to a boil then put a lid on and turn down to the lowest setting to slowly absorb the water.

Once the rice is done, in a deep frying pan (I used a skillet) or wok, heat the oil and add the mustard seeds  until they begin to pop. Add the curry leaves, chilli, garlic and ginger and stir for a few seconds. Tip in the chicken and stir briskly until coloured, being careful not to burn the garlic.

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Next add the onions and peppers and fry until softened, adding a little water if it starts to ‘catch’ on the pan. Stir in some of the coriander leaf right at the end.

Season to taste. Serve with a sprinkling of a little more coriander leaf, almonds and garam masala, and the rice. I thank you.

Indian stir fried chicken and peppers

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19 thoughts on “Indian Stir Fry

  1. I’ve been in a couple of busy Indian restaurant kitchens and seen a lot of dishes cooked fast in very hot wok like frying pans. I can’t say how authentic that is, but you may be close to the reality of some Indian kitchens. Yours sounds good – I’d eat it 😉

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