Indian Chicken Stir Fry recipe where Bite size pieces of chicken thighs soak up all the delicious juices from the Indian-style onion-tomato base. The flavors are memorable – every bite is packed with a creamy texture that comes from all ingredients combined well.
Right about now, I’m hoping one of you will say that you do this too and that I’m not the weird one. But I digress, this post isn’t about the beautiful blue plate you see ( one of my Portuguese additions obviously), its whats in it. A simple yet scrumptious addition to your easy-peasy-cooking armor that you can thank me for later. A dish so easy to whip up, you won’t need too much to spruce up that boring office lunch making the best of what you already have.
My mum had a way with packed lunches – I’m a savory treats person and she ensured we always had really delicious lunch box treats and would almost never eat at school/college canteens. She’d find new ways with the same ingredients that we’d have around the house and it would become the centre of sandwiches we’d be happy to unpack during breaks. I carry that same feeling now and pretty much despise having to resort to ordering tasteless or overpriced take out for lunch at work. This easy peasy chicken stir fry fit in nicely – I literally used the most basic of all pantry ingredients. You can choose to add peppers/mushrooms or prawns. You are guaranteed a winner!
Just using the chicken thighs ( dark meat) instead of breasts itself ensures that the meat is tender and soaks up all the delicious juices from the onion-tomato base. The flavors are memorable – every bite is packed with a creamy texture that comes from all ingredients combined well. You can serve up with bread or rotis, stuff it in a sandwich for a work lunch or pour over steamed rice/noodles and enjoy!