Wok-Seared Chicken & Vegetables (Kadhai murghi)
From EatingWell: January/February 2008
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.
10 Reviews for Wok-Seared Chicken & Vegetables (Kadhai murghi)
I really like this dish and will definitely make it again. I eat Indian food out quite often, but never made it at home. It really was easy and the spices were just right. I found red bell pepper, so used that instead of green.
This didn't even need the garlic…and I'm a garlic fanatic…I left out the garlic, added a few more veggies (broccoli, snow peas, bok choy, water chestnuts, mushrooms) and a few dashes of sesame oil. Delicious!!
I also decreased the oil by 1 tablespoon. Two was definitely enough. I'm a vegetarian and substituted chicken for Quorn chicken pieces but this could also work well with tofu, seitan, tempeh or any other protein meat substitute. Loved the taste and the heat from the chiles. I also added about half a cup water to the chicken and veggies and let it cook down. Served over basmati rice.
So i didin't have fennel or chilli's, and I totally forgot to add the lime juice and mint at the end or add ground cayenne but this dish was yummy anyway! It makes you feel good because it's healthy and doesn't make you feel heavy or too full after eating. I made this with the spiced rice and corn pilaf which is delish! I mixed the two and the flavors soort of fought for dominance but it was still a great dish! I will for sure make this dish again!