Chicken tikka stir-fry

Quick, easy and delicious Indian-style chicken tikka stir-fry from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 4
  • Print


Chicken tikka stir-fry
  • 1 tablespoon vegetable oil
  • 1/4 cup (60ml) tikka paste
  • 5 chicken thigh fillets (550g), sliced
  • 2 yellow capsicums (400g), chopped
  • 160 gram snow pea sprouts
  • 1/4 cup (60ml) yogurt


Chicken tikka stir-fry
  • 1
    Heat oil in wok or large frying pan; stir-fry combined paste and chicken, in batches, until tender, remove from pan. Add capsicum to same pan; stir-fry until just tender.
  • 2
    Return chicken to pan with sprouts; stir-fry 30 seconds, or until sprouts are just wilted. Add yogurt, stir until hot.

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