Home-Style Chicken Kebat

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic chicken kebat is a fantastic option for a high-protein midweek meal that doesn't compromise on flavour. By using succulent chicken thighs marinated in fragrant Madras curry powder and savoury fish sauce, the dish achieves a wonderful depth of spice. The addition of fresh Roma tomatoes and crisp sliced onions provides a vibrant contrast to the tender meat, making it a balanced and satisfying stir-fry that the whole family will enjoy.

Perfect for those seeking a nutritious, low-carbohydrate dinner, this recipe is incredibly versatile and quick to prepare. You can serve it simply on its own for a light evening meal, or pair it with steamed basmati rice or warm flatbreads to soak up the juices. The finishing squeeze of fresh lime juice is essential, cutting through the richness and highlighting the subtle heat of the curry spices.

Ingredients for Home-Style Chicken Kebat

675g boneless, skinless chicken thighs (5 to 6 thighs)
1 1/2 teaspoons Madras curry powder
1 tesked fisksås
1/2 teskedar salt
1 small-to-medium yellow onion
2 matskedar rapsolja
2 tablespoons minced garlic
2 matskedar vatten
2 Roma tomatoes, each cut into 6 to 8 wedges
Handful of coriander sprigs, coarsely chopped, for garnish
1 lime or lemon, cut into wedges, for garnish

How to make Home-Style Chicken Kebat

Slice the chicken into strips no wider than a 1/2 inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.

Halve, peel, and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.

In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.

Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the centre (not completely wilted). Serve with coriander on top and lime wedges alongside.

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