Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 500 grams of chicken breast, cut into 1-inch pieces, with 1 tablespoon of ginger-garlic paste, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of salt, and 1 tablespoon of sumac, then let it marinate for 15 minutes.

2. 2

   In a separate pot, cook 200 grams of basmati rice with 400 ml of water and a pinch of salt according to package instructions, ensuring it is fluffy and separated.

3. 3

   Heat 2 tablespoons of canola oil in a large wok or skillet over medium-high heat, then add 1 large red onion, thinly sliced, and stir-fry until softened, about 3 minutes.

4. 4

   Add 1 green bell pepper and 1 red bell pepper, both thinly sliced, to the wok with the onions and stir-fry for 4 minutes until they are tender-crisp.

5. 5

   Introduce the marinated chicken to the wok along with 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of garam masala, then stir-fry for 6-8 minutes until the chicken is cooked through and lightly browned.

6. 6

   Stir in 2 small green chilies, finely chopped, and 1 tablespoon of fresh sumac for an additional bright zest, cooking for 1 minute more.

7. 7

   Gently fold in 0.25 cup of freshly chopped cilantro and taste to adjust seasoning with additional salt or sumac as needed.

8. 8

   Serve the Zesty Sumac Chicken Stir-fry immediately alongside the fluffy basmati rice.