How to Prepare Super Quick Homemade Chicken Stir Fry - South Indian flavour

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken stir fry - south indian flavour. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to first 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 1 cup boneless chicken cubes
2. Make ready 1 capsicum, cubed
3. Make ready 1 small carrot, sliced
4. Prepare 1 cup cabbage, cubed
5. Take 1 onion, cubed
6. Prepare to taste salt
7. Take 1/2 tsp. turmeric powder
8. Prepare 1 tsp. roasted coriander powder
9. Make ready 1-2 tsp. sambar powder
10. Prepare 2-3 tbsp. oil
11. Get 1/2 tsp. mustard seeds
12. Take 1 sprig curry leaves
13. Make ready 1/4 tsp. asafoetida
14. Get 1 tsp. garlic, chopped
15. Get 1 tsp. urad dal (split black gram)
16. Get 1 tbsp. spring onion, chopped
17. Make ready 1 tsp. 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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