Indian · serves 2

Kadai Chicken

Dry, peppery, and the capsicum still has crunch. Faster than a curry.

35 min Some work Non-vegetarian

Ingredients

  • 600g chicken
  • 2 capsicum, in squares
  • 2 onions, in squares
  • 4 tomatoes, chopped
  • 2 tbsp coriander seeds
  • 4 dried red chillies
  • 1 tbsp ginger-garlic paste
  • 1 tbsp ginger juliennes
  • 4 tbsp oil

Method

  1. Dry roast coriander seeds and red chillies, crush coarsely.
  2. High heat: capsicum and onion 3 minutes, keep them crunchy. Take out.
  3. Chicken in the same pan, sear on high 6 minutes.
  4. Ginger-garlic, tomatoes, half the crushed masala, salt. Cover, cook 15 minutes.
  5. Uncover and dry it out on high. Return the vegetables, rest of the masala.
  6. Ginger juliennes and coriander on top.

Questions people ask about Kadai Chicken

How long does Kadai Chicken take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Kadai Chicken?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Kadai Chicken ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Kadai Chicken vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Kadai Chicken?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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