John Myers
Indian Stir-fry Vegetables with Chicken Breast
The perfect indian stir-fry vegetables with chicken breast recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast, wash, pat dry, cut into strips
- 1 Red pepper, core, wash, cut into strips
- 1 Leek, wash, cut into rings
- 1 Carrot, peel, wash, cut into strips
- 0,5 Glass of bamboo shoots, drain
- 0,5 Can of corn, drain
- 100 g Beans, TK
- 100 g Fresh mushrooms, wash, cut into slices
- 0,5 Teaspoon Coriander,
- 0,5 Teaspoon Tandoori masala
- 0,5 Teaspoon Cumin
- 1 Msp Turmeric
- 1 Msp Ginger
- 0,5 Teaspoon Cardamom
- 3 Teaspoon Red curry paste
- 3 Eßl Soy sauce
- 0,5 Teaspoon Sambal Olek
- 0,5 Mug of sour cream
- Salt
- 200 ml Water
- Fry the chicken breast strips in a wok pan with a little sesame seed.
- Curry paste, sambal olek, 2 tablespoons of soy sauce and the vegetables (leeks, peppers, carrots, beans, mushrooms, corn and bamboo shoots) are gradually added.
- Deglaze with water and cook until al dente. Season to taste with the spices and the remaining soy sauce and sour cream.
- We had basmati rice with it 🙂
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