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.
We’ve just got back from our summer break in Portugal and I feel that sense of kitchen inspiration that you can only get from travels. The fridge was re-stocked quickly and on the first day back, I was already cooking. Of course, I was just as eager to cook as I was to unpack all the Portuguese porcelain crockery I had carefully bubble wrapped and brought back. M ( the cautious one) warned me not to push my luck – but I went from one antique shop to the next and didn’t stop. Then I prayed to the airline gods to save my new additions for all the baggage “handling”. This time they are all safe, all unscathed. M had to stow away his “I told you so” and I, well I live to fight another day of over-zealous shopping on our next holiday.
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!
- 250 gms chicken Boneless Thighs
- 2 Onions (finely sliced)
- 1 tomato (finely chopped)
- 4 cloves garlic (finely sliced)
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri Chilli powder
- 1/2 tsp garam masala Powder
- 1/2 tsp chicken stock cube/powder
- 1/4 tsp black pepper powder ( adjust based on spice levels)
- 1/2 tsp vinegar
- 1/2 tsp worcestershire sauce (optional)
- 1 tbsp coriander Fresh (finely chopped)
- 1 tsp sugar
- to taste salt
Slice your chicken thighs into bite sized pieces.
In a pan, heat oil and lightly fry the garlic. Add in the onions and fry until softened.
Add the tomatoes along with the turmeric, chilli, pepper and chicken stock cube/powder, salt and sugar and cook until the oil begins to separate on low flame.
Now add the chicken and cover to cook until halfway done.
Add the garam masala powder, vinegar, Worcestershire sauce and adjust seasoning if required.
Once the chicken is completely cooked, garnish with the fresh coriander and serve.