Mushroom Snow Pea Stir-Fry Recipe

About this recipe

Mushroom Snow Pea Stir-Fry is a vibrant and flavorful dish that brings together tender chicken breast, earthy mushrooms, and the freshness of green peas in a rich, aromatic coconut milk sauce. The warm, nutty aroma of cumin seeds pairs beautifully with the golden hue of turmeric and the bold flavors of garam masala and ground coriander, creating a perfectly spiced base. Juicy vine tomatoes and green chilies add a touch of tanginess and gentle heat, while fresh coriander leaves provide a burst of herbal brightness to round out the dish. This hearty and satisfying recipe is perfect for a quick weeknight dinner or a special family meal. Serve it with steamed rice or your favorite flatbread for a wholesome and comforting experience that’s sure to delight everyone at the table.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Cooks & Co Sliced Mushrooms
• 100 G Fresh Green Peas 100g
• 500 G Fresh Vine Tomato 500g
• 100G Fresh Green Chillies - 100G
• - Jalpur Cumin Seeds
• 100G Trs Chilli Powder 100G
• - Ktc Coconut Milk 400ml
• 1 Ltr Ktc Sunflower Oil
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Fresh Asian Coriander Bunch
• 100 G East End Ground Coriander
• - Tata Salt
• 400 g Trs Turmeric Powder 400G

Instructions

1. 1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
2. 2. Add the sliced chicken breast to the pan and cook for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken and set aside.
3. 3. In the same pan, add the chopped tomato and green chili, and cook for 3-4 minutes until the tomato softens.
4. 4. Stir in the turmeric powder, ground coriander, and red chili powder. Cook for 1 minute to release the flavors of the spices.
5. 5. Add the sliced mushrooms and snow peas to the pan, and stir well to coat them in the spice mixture. Cook for 3-4 minutes until the vegetables are tender but still crisp.
6. 6. Return the cooked chicken to the pan, then pour in the coconut milk. Stir well, reduce the heat to low, and simmer for 5 minutes to allow the flavors to meld.
7. 7. Sprinkle the garam masala over the dish and adjust salt to taste. Cook for an additional 1-2 minutes.
8. 8. Remove from heat, garnish with fresh coriander leaves, and serve hot with steamed rice or naan.