Simple Way to Make Quick Chicken Stir Fry - South Indian flavour

Chicken Stir Fry - South Indian flavour
Chicken Stir Fry - South Indian flavour

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken stir fry - south indian flavour. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken Stir Fry - South Indian flavour is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chicken Stir Fry - South Indian flavour is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have chicken stir fry - south indian flavour using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Stir Fry - South Indian flavour:
  1. Take boneless chicken cubes
  2. Prepare capsicum, cubed
  3. Prepare small carrot, sliced
  4. Take cabbage, cubed
  5. Get onion, cubed
  6. Take salt
  7. Take turmeric powder
  8. Make ready roasted coriander powder
  9. Prepare sambar powder
  10. Get oil
  11. Take mustard seeds
  12. Prepare curry leaves
  13. Prepare asafoetida
  14. Make ready garlic, chopped
  15. Prepare urad dal (split black gram)
  16. Prepare spring onion, chopped
  17. Take coriander leaves, chopped
Steps to make Chicken Stir Fry - South Indian flavour:
  1. Heat 1 tbsp. oil in a pan and saute the chicken till it is lightly browned. Keep aside. Add remaining oil and temper with mustard seeds. Allow it to splutter.
  2. Add the curry leaves, urad dal and asafoetida. Saute for a few seconds and then add the garlic. Stir fry for a few seconds more.
  3. Add all the veggies and continue to stir fry for a minute. Add the sauteed chicken and all the dry spices. Mix well, cover and cook for 2-3 minutes or till the chicken is cooked.
  4. Switch off the flame and transfer to a serving plate. Garnish with chopped spring onion and coriander leaves. Serve as a side dish with either rice or chapatis.

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