Wok Seared Chicken And Vegetables (Kadhai Murgdhi)

• 2 teaspoons Coriander seed
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground tumeric
• 1 pound chicken breasts trimmed and cut into 1 inch cubes
• 3 tablespoons canola oil divided
• 2 large carrots
• 1 large bell pepper
• 3 garlic cloves
• 3 dried chilis (Thai, cayenne or Chili de Arbol) stemmed
• 1 tablespoon lime juice

1. Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
2. Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.

cumin seeds, fennel seeds, cornstarch, salt, ground tumeric, chicken breasts, canola oil, carrots, bell pepper, garlic, cayenne, lime juice

Taken from www.epicurious.com/recipes/member/views/wok-seared-chicken-and-vegetables-kadhai-murgdhi-562bfdec00392e9c31da872a (may not work)