Eastern Aromatic Stir Fried Chicken

Whilst Indian is my favourite cuisine by far (and I'm not biased at all!) I have to say the flavours of the Orient are so tantalising and delicious I love experimenting with combining them with typical Indian spices. This is a stir-fry that really bursts with flavour and I think sets an Indian/Oriental fusion trend!

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

400g skinless chicken breasts, cut into mini fillets
2 tbsp Patak's Mild Curry Paste
½ tsp mustard seeds
1 tbsp red lentils
75g onions, sliced
1 clove garlic, chopped
75g of fresh tomatoes, sliced
40g green pepper, thinly sliced
1 red chilli, seeds removed, sliced
250ml water
1 tsp tamarind paste (you can get this from most Asian supermarkets and selected regular supermarkets)
fresh coriander, chopped
oil
salt and black pepper to taste

Methods

In a pan spray or add some oil and add the mustard seeds. After 30 seconds add the red lentils and onions.
Allow to cook for 2 minutes before adding the chilli, garlic and Patak’s Mild Curry Paste. Stir fry for 2 minutes before adding the water. Cover and leave to cook for 3 minutes.
Add the tomatoes, green peppers and the chicken and allow to cook for 10 - 15 minutes, or until the chicken in cooked through.
Add the tamarind paste and cook for a further 2 minutes before checking the seasoning. Sprinkle over the fresh coriander and serve.