Easy Chicken Kadai Recipe, Ready in 40 Minutes
Chicken curry cut tossed in a freshly ground coriander and red chilli kadai masala with capsicum and tomatoes. Thick, spicy and ready in 40 minutes.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Grind the masala
Dry roast the coriander seeds, chillies, cumin and pepper for 1 minute. Cool and grind coarsely.
- 03Brown the onion
Heat the oil in a kadai. Fry the onion until golden, then add the ginger-garlic paste for 1 minute.
- 04Cook the tomatoes
Add the tomatoes, turmeric and half the kadai masala. Cook for 6 minutes until the oil separates.
- 05Add the chicken
Add the chicken and salt. Cook on high for 5 minutes, then cover and cook on medium for 12 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Add the capsicum
Stir in the capsicum and cook uncovered for 3 minutes so it stays crunchy.
- 07Finish
Add the rest of the masala and kasuri methi. Scatter coriander and serve with roti.
Questions
Can I use boneless chicken?+
Yes. Boneless cooks in about 10 minutes. Skip the covered stage and keep stirring.
Why grind the masala fresh?+
Freshly ground spices smell stronger and make the gravy taste noticeably brighter.