Kadhai Chicken And Egg Stir Fry Recipe

About this recipe

This Kadhai Chicken and Egg Stir Fry is a flavorful and protein-packed breakfast dish designed to fuel an active lifestyle and support muscle gain. Succulent chicken is cooked with aromatic spices and bell peppers to create a rich and savory kadhai-style curry, while eggs are stir-fried to perfection for added texture and protein. The dish balances bold Indian flavors with moderate spice, making it a hearty and satisfying meal that’s perfect for sharing with family.

Ingredients

• - Chicken Breast
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 100G Oleo
• loose Ginger
• 100 g Garlic
• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tbsp of vegetable oil in a kadhai or large skillet over medium heat and add cumin seeds. Once they crackle, add the sliced onions and sauté until golden.
2. 2. Add the ginger, garlic, and chopped tomatoes to the pan. Cook for 5-7 minutes until the tomatoes soften and form a thick base.
3. 3. Stir in turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well to combine the spices with the tomato base.
4. 4. Add the cubed chicken breast and toss to coat with the masala. Cook for 10-12 minutes, stirring occasionally, until the chicken is tender and fully cooked.
5. 5. Add the diced green and red bell peppers to the kadhai and cook for another 5 minutes until they are slightly softened but still retain crunch.
6. 6. In a separate pan, heat the remaining 1 tbsp of oil over medium heat. Crack the eggs into the pan and scramble them lightly, cooking until set but still moist.
7. 7. Add the scrambled eggs to the kadhai and gently mix them with the chicken and vegetables. Cook for 2-3 minutes to allow the flavors to meld.
8. 8. Garnish with fresh coriander leaves and serve hot with roti, parathas, or steamed rice.