Juice half of the lemon into a bowl. Chop the chicken into bite-sized pieces. Add the soy sauce, chillipowder(spicy!), turmericpowder, corianderpowder, cornstarch, chicken and flour to the bowl. Mix. Set aside
2 Prep vegetables
De-seed and slice the pepper into thin strips. Chop the snowpeas at an angle. Chop the zucchini into small cubes. Finely chop the springonion.
3 Fry chicken
Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 8 min or until crispy and cooked through. Transfer the chicken to a plate. Reserve the pan.
4 Make sauce
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the curryleaves, gingergarlicpaste, tandoorimasala(spicy!) and cuminpowder. Fry for 3 min. Add the ketchup, cooked chicken and measuredwater. Toss. Remove from the heat and cover to keep warm.
5 Fry vegetables
Heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the pepper and zucchini. Fry for 4 min. Add the snowpeas and tamari and fry for an additional 2 min.
Divide the stir-friedvegetables among bowls and top with the chicken. Garnish with the springonions and cashewnuts.
Tips for fussy eaters
Sensitive to spice? Go easy on the tandoori spice and chilli powder!
Don't overcook the vegetables! Keep them tender, but crisp.
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