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Stir fry with a Indian flair

By Liam Denise (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 1
Make the best of both cuisines with a spicy aromatic oriental and quick stir fry.
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Ingredients

For the sauce

  • 1/2 a can of tinned tomatoes
  • 2 1/2 tsp curry powder( hot is best, but use 2tsp only then)
  • Half a teaspoon Chilli flakes
  • 1tsp Garamond masala
  • 1/2 tsp tamarind paste
  • Turmeric(pinch)
  • 1 and a half tsp tomato puree
  • 3 tsp dark soy sauce
  • 1tbsp hoisin sauce
  • 2 tsp peanut butter
  • Half a red onion
  • Garlic ready chopped
  • 1 tsp paprika

For the stir fry

  • 1/2 a can of tinned tomatoes
  • 2 1/2 tsp curry powder( hot is best, but use 2tsp only then)
  • Half a teaspoon Chilli flakes
  • 1tsp Garamond masala
  • 1/2 tsp tamarind paste
  • Turmeric(pinch)
  • 1 and a half tsp tomato puree
  • 3 tsp dark soy sauce
  • 1tbsp hoisin sauce
  • 2 tsp peanut butter
  • Half a red onion
  • Garlic ready chopped
  • 1 tsp paprika
  • 110g of chicken breast
  • 4 baby corn
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • 1 tsp Oyster sauce
  • 150g mushrooms
  • Pepper

On the side

  • 1/2 a can of tinned tomatoes
  • 2 1/2 tsp curry powder( hot is best, but use 2tsp only then)
  • Half a teaspoon Chilli flakes
  • 1tsp Garamond masala
  • 1/2 tsp tamarind paste
  • Turmeric(pinch)
  • 1 and a half tsp tomato puree
  • 3 tsp dark soy sauce
  • 1tbsp hoisin sauce
  • 2 tsp peanut butter
  • Half a red onion
  • Garlic ready chopped
  • 1 tsp paprika
  • 110g of chicken breast
  • 4 baby corn
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • 1 tsp Oyster sauce
  • 150g mushrooms
  • Pepper
  • Bread, noodle or rice

Method

  • STEP 1
    First thinly slice onion and Fry in a deep pan using spray light spray and a bit of garlic, until golden and caramelised, then add to tinned tomatoes in blender, blend until smooth.Cook in deep pan on medium (6 to 7 gas stove)blended tomatoes, add rest of Indian ingredients for curry.
  • STEP 2
    Cook for 15 minutes until smooth, adding Chinese ones gradually after ten minutes.Take off heat, place to one side
  • STEP 3
    Drain tins, chop mushrooms and baby corn thinly, fry in wok using 1 tsp of oil, Add chicken and veg, cook chicken first, until cooked and softer, then add sauce.
  • STEP 4
    Bring to boil then lower to 7 or 8 gas stove, mix thoroughly, then after 3 minutes pour into bowl or plate and serve
  • Comments, questions and tips

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