Ingredients:
1 teaspoon oil
1 lb chicken, cut into 1 inch strips
1 1/2 cups sliced okra ( can use frozen or fresh)
1 1/2 cups bell peppers, strips
3 tablespoons tandoori paste
2 tablespoons cilantro leaves, chopped
Directions:
Heat oil in a large, nonstick skillet until hot. Add chicken and stir-fry 2 to 3 minutes until cooked through. Remove from pan.
Add okra and peppers and fry 2-3 minutes until cooked tender-crisp. Add sauce and chicken and heat to simmering.
Serve with basmati rice.
Servings: 4
Time preparation: 6 min.
Time total: 15 min.