Ingredients with Measurements:
- 500g boneless chicken, cut into bite-sized pieces
- 2 tbsp oil
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Kadai or wok
- Mortar and pestle
Step-by-step instructions:
1. Heat oil in a kadai or wok over medium heat.
2. Add cumin and coriander seeds and fry for a few seconds until fragrant.
3. Add onions and fry until golden brown.
4. Add ginger and garlic paste and fry for a minute.
5. Add tomatoes and fry until they are soft and mushy.
6. Add red chili powder, turmeric powder, and garam masala and fry for a minute.
7. Add chicken and fry until it is browned on all sides.
8. Add salt to taste and mix well.
9. Add bell peppers and mix well.
10. Cover the kadai and cook for 10-15 minutes until the chicken is cooked through.
11. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Bell peppers can be substituted with any other vegetable of your choice.
Variations:
- Add cream or coconut milk for a creamy version.
- Add cashews or almonds for a richer version.
Tips and tricks:
- Use boneless chicken for a quicker cooking time.
- Use a mortar and pestle to crush the cumin and coriander seeds for a fresher flavor.
- Add a splash of lemon juice for a tangy flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a traditional kadai or wok for an authentic presentation.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
Serve with a side of raita or salad.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt or cream to tone down the heat.
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure the chicken is cooked through to avoid any foodborne illnesses.
Food history:
Kadai chicken curry is a popular dish in North Indian cuisine.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with naan bread or rice.
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Region: Indian