1-2clovesgarlic- adjust depending on size of cloves
1tbsppoppy seeds- OPTIONAL
1tbspchilli flakes- OPTIONAL
1handfulcoriander- fresh, OPTIONAL
coconut oilfor frying
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.
*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 @moniquecormacknutrition on Instagram!
Golden Turmeric Chicken Stir Fry https://nourisheveryday.com/turmeric-chicken-stir-fry/