Chicken And Paneer Stir Fry For Daring Cooks

~ Tandy

The other morning I woke up to over 100 emails in my inbox. For me this means they landed on my tablet and on my laptop. A blogger sent an email about her payment discrepancy to a group email instead of the accounts department. Firstly, I would love to be earning that kind of money and secondly, why did everyone have to hit the reply to all button? I was about to block the subject as being spam but soon realized that it was just the same email, over and over again, with a whole lot of people replying unsubscribe  or listing their blogs. I popped on over to a few of the food blogs to say ‘hi’ and I sent an email back to the sender about her obvious mistake. What was even funnier was that some people hit reply all to tell everyone not to reply to all! I am sure we all worked that part out. This stir fry is one of those dishes that will work out as it is so simple and so versatile. You don’t need to use the paneer and if you want to you can use tofu. Change the chicken for beef, or keep it vegetarian and add more of the paneer. Which ever way you look at it, this chicken and paneer stir fry is worth making. I made my own spice blend for this recipe, as part of the Daring Cooks challenge. The Kadhai Sauce is a wet spice blend, essential to this dish.

Chicken And Paneer Kadhai Chicken And Paneer Stir Fry
Chicken And Paneer Kadhai
Print Recipe
5 from 3 votes

Chicken and Paneer Stir Fry

This stir fry makes use of kadhai sauce, which is extremely tasty.
Recipe Category: Chicken, Curry
All Rights Reserved: Adapted from Curry page 44

Ingredients

  • 15 mls canola oil
  • 45 mls kadhai sauce
  • 5 cm fresh root ginger, peeled and julienned
  • 2 chicken fillets, thinly sliced
  • 2 capsicums, julienned
  • 50 g paneer, julienned
  • 20 g fresh coriander, finely chopped
  • 1 lime, juice only
  • ½ lemon, juice only
  • Salt to season

Method

  • Place the oil into a wok and heat
  • Add the kadhai sauce and cook until hot
  • Add the ginger and cook for 1 minute
  • Add the chicken and seal
  • Add the capsicums
  • Sauté for a minute and then add the paneer
  • Sauté for a minute and then add the coriander, lime and lemon juice
  • Stir to combine
  • Add salt if necessary
  • Serve with naan

Click on the links for conversions and notes.

Blog-checking lines: For the month of April, Sawsan from Chef in disguise challenged us to spice things up by making our own spice blends from scratch so I made Chicken And Paneer Stir Fry.

What I blogged April 14:

Lavender and Lime Signature
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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

31 thoughts on “Chicken And Paneer Stir Fry For Daring Cooks”

  1. Love the flavours in this Tandy! Typical Indian treatment of paneer can be quite heavy on spice or cream but this is so light and fresh!

    Reply

  9. Oh no! The dreaded “reply all”!!! We had a very similar situation at work – things went out of hand too quickly!
    Tandy – this chicken and paneer stir fry could put out a lot of fires though! I could just dig in and forget about everything else!

    Reply

  14. Oh how frustrating, funny how people are so intolerant of a mistake tho huh?! Love your recipe, simple and oh so tasty.
    Hope you are not too chilly over your way. Happy weekend lovely. 🙂

    Reply
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