Teresa's Recipes
Kadai Chicken
Kadai Chicken is a vibrant and spicy dish that hails from the heart of India, renowned for its rich flavors and aromatic spices. Traditionally cooked in a 'kadai' (a deep, wok-like pan), this dish features succulent pieces of chicken simmered with colorful bell peppers and a medley of spices that excite the palate. Perfectly paired with naan or steamed basmati rice, Kadai Chicken makes for a delightful meal that brings the essence of Indian cuisine to your table. This dish not only tantalizes the taste buds but also tells a story of family gatherings and festive celebrations in Indian households.
Ingredients
- 3 tablespoons Oil
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 2, slit Green chilies
- 2 medium, chopped Tomato
- 1 large, sliced (any color) Capsicum (bell pepper)
- 500 grams, cut into bite-sized pieces Chicken
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 teaspoons Kadai masala
- 1 teaspoon Garam masala
- for garnish, chopped Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 12g
- Protein: 35g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Heat oil in a kadai or deep skillet over medium heat until hot.
- Add the chopped onions and sauté until they turn golden brown, stirring occasionally.
- Incorporate the grated ginger, minced garlic, and slit green chilies. Sauté for an additional minute until fragrant.
- Add the chopped tomatoes to the mixture and cook until they soften and become mushy, about 5-7 minutes.
- Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and kadai masala. Mix thoroughly to combine all the spices.
- Add the chicken pieces to the skillet and cook for about 5-7 minutes until they are sealed and lightly browned on all sides.
- Fold in the sliced bell peppers and season with salt. Mix well to coat the chicken and vegetables with the spices.
- Cover the skillet and cook for 15-20 minutes on low heat, stirring occasionally, until the chicken is cooked through and tender.
- Once cooked, sprinkle garam masala over the dish and add chopped coriander leaves. Mix gently to combine.
- Serve hot garnished with more coriander leaves, alongside naan or rice.
Tips
- For a spicier version, increase the amount of red chili powder or add more green chilies.
- You can use boneless chicken thighs for a more tender texture.
- Feel free to add other vegetables like peas or carrots for added nutrition.