Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless, skinless chicken breast into thin strips and chop 1 large red bell pepper, 1 large yellow bell pepper, and 1 large onion into strips, then mince 3 cloves of garlic and grate 2 cm of fresh ginger.

2. 2

   Heat 2 tablespoons of sunflower oil in a large wok or skillet over medium-high heat and add the chicken strips, stir-frying them for 4-5 minutes until lightly browned and cooked through.

3. 3

   Remove the cooked chicken from the wok and add the sliced onion, bell peppers, minced garlic, grated ginger, and 2 whole star anise pods to the pan, stir-frying for 5-7 minutes until the vegetables begin to soften.

4. 4

   Stir in 2 tablespoons of Cape Malay curry powder, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of chili flakes (if using) and cook for 1 minute until fragrant.

5. 5

   Return the cooked chicken to the wok and pour in 150 ml of coconut milk, 2 tablespoons of soy sauce, and 1 tablespoon of honey, then bring the mixture to a gentle simmer.

6. 6

   Allow the stir-fry to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and all ingredients are well combined and heated through.

7. 7

   Remove the whole star anise pods before serving and garnish the Cape Malay Spiced Chicken Stir-fry with fresh coriander.