Easiest Way to Make Award-winning Chicken Stir Fry - South Indian flavour

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken stir fry - south indian flavour. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chicken Stir Fry - South Indian flavour is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Chicken Stir Fry - South Indian flavour is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken stir fry - south indian flavour using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Stir Fry - South Indian flavour:

1. Get 1 cup boneless chicken cubes
2. Take 1 capsicum, cubed
3. Take 1 small carrot, sliced
4. Take 1 cup cabbage, cubed
5. Make ready 1 onion, cubed
6. Take to taste salt
7. Prepare 1/2 tsp. turmeric powder
8. Take 1 tsp. roasted coriander powder
9. Take 1-2 tsp. sambar powder
10. Get 2-3 tbsp. oil
11. Get 1/2 tsp. mustard seeds
12. Take 1 sprig curry leaves
13. Make ready 1/4 tsp. asafoetida
14. Get 1 tsp. garlic, chopped
15. Make ready 1 tsp. urad dal (split black gram)
16. Take 1 tbsp. spring onion, chopped
17. Prepare 1 tsp. coriander leaves, chopped

Steps to make Chicken Stir Fry - South Indian flavour:

1. Heat 1 tbsp. oil in a pan and saute the chicken till it is lightly browned. Keep aside. Add remaining oil and temper with mustard seeds. Allow it to splutter.
2. Add the curry leaves, urad dal and asafoetida. Saute for a few seconds and then add the garlic. Stir fry for a few seconds more.
3. Add all the veggies and continue to stir fry for a minute. Add the sauteed chicken and all the dry spices. Mix well, cover and cook for 2-3 minutes or till the chicken is cooked.
4. Switch off the flame and transfer to a serving plate. Garnish with chopped spring onion and coriander leaves. Serve as a side dish with either rice or chapatis.

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