Spiced chicken & capsicum stir-fry with naan
This Spiced Chicken & Capsicum Stir-fry features tender chicken marinated in curry paste, stir-fried with fresh vegetables and served with naan bread, creating a fragrant and satisfying meal. The balance of spices and herbs makes it a delightful dish for any occasion.
Cook time 20 min
Prep time 20 min
Ingredients:
1 lb chicken breasts2 tbsp curry paste
3 tsp olive oil
1 leek
1 tbsp ginger root
2 garlic cloves
2 red peppers
1 stalk celery
1/4 cup chicken gravy
1/4 cup coriander leaves
Spiced Chicken & Capsicum Stir-fry with Naan is a delicious and aromatic dish that's perfect for a quick and satisfying meal. This recipe combines tender chicken breast with a blend of spices, fresh vegetables, and fragrant coriander leaves, all served alongside warm, soft naan bread. The mixture of curry paste, ginger, and garlic gives this dish its distinctive flavor profile, making it a delightful choice for any occasion.
Instructions:
- In a medium bowl, combine the thinly sliced chicken breasts with 2 tablespoons of curry paste. Mix well to coat the chicken evenly. Set aside for about 10 minutes to allow the flavors to meld.
- Heat 3 teaspoons of olive oil in a large wok or skillet over medium-high heat.
- Add the marinated chicken to the hot pan. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the leek and cook for about 2-3 minutes until it begins to soften.
- Add the minced garlic and grated ginger. Stir-fry for an additional 1 minute until fragrant.
- Add the sliced red peppers and celery. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Return the cooked chicken to the pan with the vegetables.
- Add 1/4 cup of chicken gravy to the mixture. Stir well to combine and coat everything evenly. Let it simmer for about 2-3 minutes until the gravy thickens and the flavors meld together.
- Remove the stir-fry from heat and sprinkle with the roughly chopped coriander leaves.
- Serve the spiced chicken and capsicum stir-fry hot with freshly warmed naan bread on the side.
- For an extra burst of flavor, you can garnish with additional coriander leaves or a squeeze of fresh lemon juice before serving.
In just a few simple steps, you can create a flavorful and nutritious Spiced Chicken & Capsicum Stir-fry that pairs wonderfully with naan bread. This dish is not only quick to prepare but also packed with vibrant colors and enticing aromas. Enjoy this meal with your family or friends, and savor the rich, spiced flavors that are sure to impress.
Spiced chicken & capsicum stir-fry with naan FAQ:
The chicken should be stir-fried for about 5-7 minutes until it is cooked through and lightly browned. Ensure that the internal temperature reaches 165°F (75°C).
Yes, you can substitute the curry paste with other spices such as garam masala or a mix of turmeric and cumin, though the flavor will differ. Adjust the quantity to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. You can also freeze it for up to 2 months.
A large wok or skillet is recommended for this stir-fry to ensure even cooking and enough space for the ingredients to sauté properly.
The vegetables should be tender but still crisp. Stir-fry them for 4-5 minutes, checking for a vibrant color and slight softness without losing their crunch.
Tips:
- For an even quicker meal, prep all your vegetables in advance and store them in the fridge until you're ready to cook.
- To ensure the chicken cooks evenly, cut it into uniform-sized pieces.
- If you prefer a milder dish, reduce the amount of curry paste used or choose a mild curry paste.
- To add more flavor, toast naan bread in a dry pan before serving.
- You can substitute red peppers with green or yellow peppers for a different flavor and color variation.
- Add a squeeze of lemon juice just before serving to brighten the dish.
- For a creamier sauce, consider adding a spoonful of yogurt or coconut milk towards the end of cooking.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 27g
Carbohydrates 12g
Fiber 2.32g
Sugar 3.99g
Fat 7g
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