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Stir-Fry Chicken Curry

A community recipe by

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.

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 root 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.
  • 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 scallion tops.
  • Serve with basmati rice on the side.
  • Tell us what you think