Thai-Indian Chicken And Veggie Stir Fry Curry

Name: Thai-Indian Chicken And Veggie Stir Fry Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken breast, washed and cubed; 6 tablespoons ponzu sauce; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon red chili powder; 1/2 teaspoon curry powder; 1 teaspoon salt; 6 tablespoons vegetable oil; 2 teaspoons fresh garlic, minced; 1 teaspoon fresh ginger, minced; 1 cup red bell pepper, sliced; 1/2 cup shallots, chopped; 2 -3 bunches organic baby kale; 4 tablespoons coconut milk; 1 handful cashews; 1 tablespoon black sesame seeds

Servings: persons

2 pounds chicken breast, washed and cubed
6 tablespoons ponzu sauce
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon curry powder
1 teaspoon salt
6 tablespoons vegetable oil
2 teaspoons fresh garlic, minced
1 teaspoon fresh ginger, minced
1 cup red bell pepper, sliced
1/2 cup shallots, chopped
2 -3 bunches organic baby kale
4 tablespoons coconut milk
1 handful cashews
1 tablespoon black sesame seeds

1
Place the chicken in a large bowl, and add 4 tablespoons ponzu sauce, cumin powder, coriander powder, red chili powder, curry powder, and salt. Mix well, and marinate for 15-20 minutes.
2
Heat 3 tablespoons vegetable oil in a large wok over medium high heat, then add the chicken to the wok. Turn the heat up to high, and stir fry until the chicken is cooked through, but not completely cooked all the way. Transfer the chicken to a clean bowl and set aside.
3
Heat the 3 remaining tablespoons vegetable oil in the same wok, again over medium high heat. Add the garlic and ginger, and stir fry for a minute.
4
Add the red pepper and shallots, and stir fry until soft. Add in the kale, and stir fry until wilted. Add the cashews, stir for a minute, and then add 2 tablespoons of the ponzu sauce.
5
Lower the heat to medium, and add the chicken back into the wok. Mix to incorporate with veggies. Add the coconut milk, cook for a few minutes to ensure the chicken is cooked through. Garnish with black sesame seeds.
6
Serve over rice or noodles, and enjoy!

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds chicken breast, washed and cubed, 6 tablespoons ponzu sauce, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and more.

Yes, Thai-Indian Chicken And Veggie Stir Fry Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!