Chicken stir-fry


500g baby new potatoes
¼ tsp ground turmeric
2 Waitrose British free range chicken breast fillets
1 red onion
2 red chillies
1 tsp sunflower oil
1 Waitrose pointed spring cabbage
1 tsp cumin seeds
2 tbsp Cooks’ Ingredients Achari curry paste
1 lemon, to serve


1. Halve any larger potatoes and cook in a pan of boiling water with the turmeric for 8 minutes until tender, then drain well.

2. Meanwhile, cut the chicken into long strips, thinly slice the red onion and finely chop the deseeded  chillies.

3. Heat the oil in a wok and cook the chicken, red onion and chillies for 5-8 minutes. Halve then shred the cabbage. Add the cumin seeds, curry paste and drained potatoes to the pan and cook for 1 minute.

4. Add the shredded cabbage and a splash of water and cook for 3-5 minutes until the cabbage is tender and the chicken cooked through.
Serve with lemon wedges.

Chicken stir-fry
  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1071.104kJ
Fat 5.1g
Saturated Fat 0.8g
Carbohydrate 29.3g
Sugars 9.1g
Salt 0.5g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 35 ratings

This recipe was first published in Tue Jul 26 15:23:00 BST 2011.