When the weeknight rush hits, this stir-fried chicken has you covered. KABO Curry Masala coats every piece of chicken in warm, aromatic Indian spice — then it's straight into the wok for a fast, flavour-packed dinner in under 20 minutes.
What You Need
- 500g chicken breast or thigh, bite size or thinly sliced.
- 25g KABO Curry Masala
- 2 tbsp oil
- 1 red and green peppers, diced
- 1 onion, diced (optional)
- Salt to taste
- Fresh coriander to serve
Method
- Toss chicken slices with KABO Curry Masala and a pinch of salt.
- Heat oil in a wok or frying pan over high heat.
- Add chicken and stir-fry for 5–7 minutes until cooked and lightly charred.
- Add capsicum and any other vegetables and stir-fry for a further 2–3 minutes.
- Serve immediately over rice or in a wrap with fresh coriander.
Chef's Tip
High heat is the secret here — it gives the spices a lovely toasted flavour and keeps the chicken juicy. Don't overcrowd the pan.
