Advertisement

Wok-Seared Chicken & Vegetables (Kadhai murghi)

January/February 2008

Your rating: None Average: 4.1 (82 votes)

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.



READER'S COMMENT:
"This dish was very good. We cut down on the chili spice only because my two little ones wont eat spicy. So I used a few pepper flakes and cooked with some unopened dried chili peppers. I also used a little bit less mint and used the...
Wok-Seared Chicken & Vegetables (Kadhai murghi) Recipe

10 Reviews for Wok-Seared Chicken & Vegetables (Kadhai murghi)

03/09/2011
Wok-Seared Chicken & Vegetables

this was very good, I made a few modifications: used ground spices and briefly toasted them, added some cayenne to the spice mix, used 3/4 # chicken, doubled the veggies, decreased the oil (olive) by 1TBS, and halved the mint. Next time I will double the lime juice and increase the garlic too. This is a meal to feel good about, lots of veggies, just a touch of meat, and healthy oils.

healthy, quick
Comments
01/14/2011
Yummy

This was so easy to fix and my family loved the flavor. The only suggestion/complaint was that I served it with plain rice and they found that to be a bit dry. Suggested experimenting with a sauce using spices (I am contemplating using light sour cream/chicken broth and spices used in recipe.) Also served with spinach/chickpea patties we found at Costco. What a wonderful meal!

Comments
02/28/2010
Anonymous

This dish was very good. We cut down on the chili spice only because my two little ones wont eat spicy. So I used a few pepper flakes and cooked with some unopened dried chili peppers. I also used a little bit less mint and used the extra mint for a raita. I did make brown rice with it but I think it would be better with a white basmati rice. I just dont eat white rice.

Comments
02/08/2010
Anonymous

This isn't like anything I had in India, but it was good. It was a bit spicy and needs a yogurt sauce. We served it with basmati rice. My husband took the leftovers for lunch. I also made the cucumber salad which was nice to offset the spiciness.

Comments
09/14/2009

I have made this recipe several times for our family and friends, and everyone loves it. My friend turned my on to Indian food, and I'm so glad she did. The blend of spices is just incredible. It is fairly easy to fix, but as with most healthy dishes preparing the veggies takes the most time.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner