Yellow tangy chicken


Those Friday night movie dinners call for a quick tangy, crunchy chicken dish.

This was discovered on one such night 😉 Crunch away!


  • Chicken breast – 2 whole
  • Red bell pepper – 1
  • Cashew nuts – 8 nos
  • Spring onion – 3
  • Celery sticks – 2
  • Shallots – 3
  • Ginger – 1″ piece
  • Garlic – 2 cloves
  • Tamarind paste – 1 tbsp
  • Dried red chillies – 4
  • Turmeric powder – 1/2 tsp
  • Oyster sauce – 1 tbsp
  • Sesame oil – 2 tbsp
  • Vegetable oil – 2 tbsp
  • Salt – to taste


  1. Slice the chicken breasts into thin long strips and keep aside.
  2. Similarly, Julienne the red bell pepper, celery sticks and spring onions and keep aside. Chop the shallots, ginger and garlic and keep aside.
  3. Grind the tamarind and dried red chillies to a paste (add a tsp of sesame oil for the paste consistency)
  4. Now heat a wok and once its real hot, add the vegetable oil.
  5. Into this, add the chopped shallots and ginger-garlic.
  6. Stir fry for a min and then add the chicken slices. Let the chicken cook on high heat for 8- 10 minutes, stirring occasionally so that it doesn’t burn.
  7. Now add the salt, turmeric powder , oyster sauce and tamarind+red chilli paste.
  8. Give it a good stir and then add the veggies along with the cashew nuts.
  9. Stir fry for 2 minutes and finally add the drizzle of sesame oil and serve hot with some egg noodles or fried rice.

I think i should try to cook up a good fried rice next. Recipe to follow once the family gives the go signal!


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