Recipe of Award-winning Chicken Stir Fry - South Indian flavour

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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken stir fry - south indian flavour. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken Stir Fry - South Indian flavour is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken Stir Fry - South Indian flavour is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Chicken Stir Fry - South Indian flavour:
  1. Get boneless chicken cubes
  2. Get capsicum, cubed
  3. Take small carrot, sliced
  4. Make ready cabbage, cubed
  5. Get onion, cubed
  6. Make ready salt
  7. Take turmeric powder
  8. Get roasted coriander powder
  9. Take sambar powder
  10. Get oil
  11. Prepare mustard seeds
  12. Get curry leaves
  13. Get asafoetida
  14. Get garlic, chopped
  15. Get urad dal (split black gram)
  16. Make ready spring onion, chopped
  17. Take coriander leaves, chopped
Instructions 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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