One of my favourite stir fries is a delicious spicy creamy “Chicken, Beetroot and Mushroom stir fry”. I have been promising fans of Arabian Spice to share the recipe. It not only tastes great, and is quick to make, but also looks great with its wonderful colour, filled with anti-oxidants.
3 tsp. Arabian Spice
3 tsp. black/brown/ or yellow mustard seeds
3 tsp. black sesame seeds
1 tsp. finely chopped garlic
1 tsp. finely chopped ginger
4 filleted chicken breasts *
1 Chopped Onion
1 medium size grated beet root
(Optional beetroot leaves chopped)
1 punnet of mushrooms
1 small green pepper
60ml chicken stock
2 tbsp lemon juice
175 grams plain yoghurt
3 tbsps cream
Oil for frying
Fresh coriander leaves for garnish
Chop up the vegetables, and slice the chicken for stir fry.
Heat the oil in wok, or large pan, and stir in the spices and sesame seeds.
Add the chicken and stir fry until almost done, then add the vegetables and lemon juice, and stir fry for 3 min.
Turn the heat down add the yoghurt and chicken stock and stir in.
Add the cream.
Serve with your favourite rice or couscous.
*If you are vegetarian, replace the chicken with tofu or cashew nuts, and the chicken stock with vegetable stock.