Kadhai Murghi

If you are interested in something as easy as a stir fry (maybe easier, actually) but with some different flavors.

Like stir fries, you want to make sure that your ingredients are all ready to go once it is cooking time. It looks like a lot of ingredients, but a bunch are just seasonings.

Directions for Kadhai Murghi

Adapted from Eating Well Magazine

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel (I grind it myself)
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • Canola oil
  • 4 carrots, sliced 1/4 inch thick
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 1 Tablespoon minced garlic
  • Pinch of red pepper flakes
  • 1 Tablespoon lime juice
  • 1/4 cup mint leaves, finely chopped

In a medium bowl, mix together the coriander, cumin, fennel, cornstarch, salt, and turmeric. Add the chicken and coat it with the spices.

Preheat a large skillet or wok over medium-high heat. Add some oil, then add the carrots, bell pepper, onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the vegetables begin to brown (about 7-8 minutes). Set aside.

Add some oil to your wok and add the chicken/spice mixture. Cook the chicken through, stirring occasionally.

Now add the vegetables, lime juice, and mint, cooking for an additional 30 seconds.

Serve over rice.

Directions for Kadhai Murghi (without pictures)

Adapted from Eating Well Magazine

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel (I grind it myself)
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • Canola oil
  • 4 carrots, sliced 1/4 inch thick
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 1 Tablespoon minced garlic
  • Pinch of red pepper flakes
  • 1 Tablespoon lime juice
  • 1/4 cup mint leaves, finely chopped

In a medium bowl, mix together the coriander, cumin, fennel, cornstarch, salt, and turmeric. Add the chicken and coat it with the spices.

Preheat a large skillet or wok over medium-high heat. Add some oil, then add the carrots, bell pepper, onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the vegetables begin to brown (about 7-8 minutes). Set aside.

Add some oil to your wok and add the chicken/spice mixture. Cook the chicken through, stirring occasionally.

Now add the vegetables, lime juice, and mint, cooking for an additional 30 seconds. Serve over rice.

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