Golden Turmeric Chicken Stir Fry
This easy turmeric chicken stir fry is super quick to cook up for a healthy dinner. It's gluten free and dairy free, but full of flavour!
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Servings: 4 servings
Ingredients
- 500 grams chicken breast or thigh, skinless
- 1 capsicum
- 1-2 cloves garlic - adjust depending on size of cloves
- 2-3 tsp curry powder *
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp honey
- 1 tbsp poppy seeds - OPTIONAL
- 1 tbsp chilli flakes - OPTIONAL
- 1 handful coriander - fresh, OPTIONAL
- coconut oil for frying
Instructions
- In a cup or small bowl, combine the curry powder, turmeric, cumin, salt, pepper, garlic and honey. Add 2-3 tablespoons of water and stir until you have a smooth thin paste.
- Dice the chicken into chunks, roughly about 2 cm cubes. Slice the capsicum into thin strips.
- Heat a fry pan to a high heat and add a tablespoon of coconut oil.
- Add the chicken to the pan and cook for a few minutes until sealed (i.e. no pink visible), then reduce to a medium heat and add the capsicum and pour over your spice paste.
- Continue to cook for a further 5-8 minutes until the chicken is cooked through. If the sauce dries up too much, just add a touch of water.
- Remove from heat, scatter over the coriander (tear up and remove any thick tough stems first), poppy seeds and chilli (if using) and serve immediately with a side of veggies, quinoa and/or rice.
Notes
*I use Daylesford Organic curry powder, which is quite mild, so I add about 2.5 tsp.
*Change up the protein - mix this recipe up and make this with some white fish, prawns, pork, tofu or tempeh. All will work well!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!