Spiced Chicken and Pepper Wok Curry — Chicken Kadai
A North Indian wok-style curry of chicken and bell peppers in a freshly ground coriander-chilli masala, finished with crushed kasuri methi.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 1.5-inch pieces. Chop onion into 1-inch squares, bell peppers into 1-inch squares, purée tomatoes smooth. Mince ginger-garlic paste. Julienne fresh ginger and chop coriander for garnish. Measure all spices.
Toast
Heat a dry skillet over medium heat. Add coriander seeds and dried chillies, toast 90 seconds stirring until fragrant. Cool 1 minute, grind to coarse powder—this is kadai masala.
Bloom
Heat oil in the skillet over medium-high heat. Add cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 3–4 minutes stirring until edges char lightly but onion stays crunchy.
Build
Add ginger-garlic paste, cook 1 minute medium until raw smell fades. Add bell peppers, toss 2–3 minutes medium-high until edges blister but peppers remain firm. Add tomato purée, kashmiri chilli powder, turmeric, salt; cook 4–5 minutes medium-low until tomato thickens and oil beads.
Sear
Add chicken pieces, stir to coat in spice mixture. Sear 3–4 minutes medium-high until edges turn opaque. Pour ground kadai masala and 200ml hot water over chicken. Stir, cover, simmer low 12 minutes until chicken reaches 165°F.
Reduce
Uncover and simmer 2–3 minutes medium if gravy is loose—finished gravy should cling tightly to chicken and peppers. Off heat, stir in garam masala and crushed kasuri methi. Rest covered 1 minute.
Plate
Transfer curry to a serving bowl. Garnish with fresh coriander and julienned ginger. Serve with naan, paratha, or basmati rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.