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    Chicken stir-fry

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    Chicken stir-fry

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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