Easy Stir-Fried Chicken
This simple yet rich dish is naturally gluten-free and packs a punch of flavor from whole spices. It’s the perfect main course to serve alongside rice, parotta, or naan bread. Ready in under 30 minutes, this is the weeknight chicken recipe you’ll make again and again!
Ingredients: Chocolate cake
- Chicken – 500g
- Cardamom – 2
- Cloves – 4
- Cinnamon – 1 inch piece
- Turmeric powder – ¼ tsp
- Water – ¼ cup
- Salt to taste
- Coconut oil – 2tbsp
- Ginger garlic paste – 1 tbsp
- Curry leaves
- Chilies – 2
- Sliced onion – 1
- Big tomato – 1
- Pepper powder – 1 tsp
How to Make Flavorful Stir-Fried Chicken
- Place the bite-sized chicken pieces in a sturdy pan.
- Add the whole spices: cardamom pods, cloves, and cinnamon stick.
- Add salt to taste, turmeric powder, and water.
- Cover the pan and cook over medium heat until the chicken is perfectly tender and all the liquid has completely evaporated. The spices will cling to the chicken, infusing it with flavor.
- Transfer the cooked chicken to a separate bowl and set aside.
- In the same pan, heat the coconut oil.
- Add the ginger garlic paste and sauté for about 30 seconds until fragrant.
- Add the sliced onion and sauté until the slices soften and become fully translucent.
- Add the curry leaves and chopped chilies. Sauté for another 2-3 minutes to release their aroma.
- Return the tender cooked chicken to the pan.
- Add the chopped tomato, pepper powder, and a final sprinkle of salt (if needed).
- Mix everything well, ensuring the chicken is thoroughly coated in the fragrant spice and onion mixture.
- Cover the pan and let it cook for about 5 minutes over medium heat to allow the flavors to truly marry.
- Serve this hot and spicy stir-fried chicken immediately and enjoy!
