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patgundSpiced chicken & capsicum stir-fry with naan
Ingredients
2 (about 400g) single chicken breast fillets, cut across the grain into 1cm-thick slices
2 tbs tikka masala curry paste (Sharwood's brand)
3 tsp light olive oil
1 leek, pale section only, washed, thinly sliced crossways
2 cm-piece fresh ginger, peeled, finely chopped
2 large garlic cloves, finely chopped
2 red capsicums, halved, deseeded, thinly sliced lengthways
2 celery sticks, trimmed, thinly sliced crossways
60ml (1/4 cup) chicken stock
1/4 cup loosely packed coarsely chopped fresh coriander
1 x 200g container skim milk natural yoghurt, to serve
4 sprigs fresh coriander, extra, to serve 4 naan bread, heated following packet directions, to serve
Directions
Combine chicken and 1 tbs of the curry paste in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
Heat 1 tsp of oil in a wok over medium heat. Add one-third of chicken and stir-fry for 3 minutes or until lightly browned. Transfer to a plate and set aside. Repeat with the remaining chicken, in 2 more batches, reheating wok between batches.
Heat remaining oil in wok over medium heat. Add leek, ginger and garlic, and stir-fry for 3 minutes or until leek softens. Add capsicum and celery, and stir-fry for 3 minutes. Add remaining curry paste and stir-fry for 1 minute or until fragrant.
Stir in stock and bring to a simmer. Add chicken and toss for 1-2 minutes or until heated through. Add chopped coriander and toss until combined.
Divide stir-fry among bowls and top with extra coriander sprigs and a dollop of yoghurt.
Serve with warm naan.
Ingredients
2 (about 400g) single chicken breast fillets, cut across the grain into 1cm-thick slices
2 tbs tikka masala curry paste (Sharwood's brand)
3 tsp light olive oil
1 leek, pale section only, washed, thinly sliced crossways
2 cm-piece fresh ginger, peeled, finely chopped
2 large garlic cloves, finely chopped
2 red capsicums, halved, deseeded, thinly sliced lengthways
2 celery sticks, trimmed, thinly sliced crossways
60ml (1/4 cup) chicken stock
1/4 cup loosely packed coarsely chopped fresh coriander
1 x 200g container skim milk natural yoghurt, to serve
4 sprigs fresh coriander, extra, to serve 4 naan bread, heated following packet directions, to serve
Directions
Combine chicken and 1 tbs of the curry paste in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
Heat 1 tsp of oil in a wok over medium heat. Add one-third of chicken and stir-fry for 3 minutes or until lightly browned. Transfer to a plate and set aside. Repeat with the remaining chicken, in 2 more batches, reheating wok between batches.
Heat remaining oil in wok over medium heat. Add leek, ginger and garlic, and stir-fry for 3 minutes or until leek softens. Add capsicum and celery, and stir-fry for 3 minutes. Add remaining curry paste and stir-fry for 1 minute or until fragrant.
Stir in stock and bring to a simmer. Add chicken and toss for 1-2 minutes or until heated through. Add chopped coriander and toss until combined.
Divide stir-fry among bowls and top with extra coriander sprigs and a dollop of yoghurt.
Serve with warm naan.
