This isn’t your average stir-fry; it’s a celebration of color and spice. By tossing chicken thighs in a dry rub of curry powder and cayenne, you create a bold “crust” that infuses the entire dish with warmth. The chicken is then paired with a rainbow of red and yellow peppers, broccoli, and onions, all steamed to perfection in a savory chicken stock.

The magic finish comes from the lime juice and soy sauce. This “acid hit” at the very end brightens the deep curry notes and turns the pan juices into a light, zesty glaze. Served over a bed of fluffy rice, it’s a healthy, high-protein feast that looks as good as it tastes.

Chicken Curry Stir-Fry

This Zesty Chicken Curry Stir-Fry is the perfect bridge between a quick weeknight meal and a Weekend Feast. While it cooks fast, the vibrant array of colors and the aromatic punch of curry, lime, and garlic make it feel like a special occasion meal that brings a pop of excitement to your table.
Print Recipe
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 410
Ingredients Method

Ingredients
  

  • 1 ½ lb boneless skinless chicken thighs, cut into 1 inch pieces
  • 2 tsp curry powder
  • ½ tsp salt
  • ⅛ tsp cayenne pepper
  • 1 Tbsp oil
  • 3 cups broccoli florets
  • 2 cups vertically sliced onion
  • 1 red bell pepper seeded and cut into strips
  • 1 yellow bell pepper seeded and cut into strips
  • 2 garlic cloves minced
  • ½ cup chicken stock
  • 2 Tbsp lime juice
  • 2 tsp soy sauce
  • 2 cups cooked rice

Method
 

  1. Toss together chicken, curry powder, salt and cayenne pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until cooked through. Take chicken out of the skillet and keep warm.
  2. Add broccoli, onion, bell peppers, and garlic to the skillet. Cook for 2 minutes.
  3. Add chicken stock, cover and cook for 4 minutes.
  4. Add chicken, lime juice, and soy sauce, stir until heated through.