Kadai Chicken Curry



Boneless Chicken – 1 1/2 lbs (680 g)
Coriander Seeds – 2 Tbsp
Fenugreek Seeds – 1/4 tsp
Cooking Oil – 3 Tbsp
Red Chili(Dry)– 2 or to taste
Onion – 1 large (approx 3/4 lb or 300 g), sliced
Eastern Ginger/Garlic paste – 2 Tbsp
Tomatoes – 2 large (approx 400 g), chopped
Salt – to taste
Eastern Chili Powder – to taste
Dry Mango Powder (Amchoor) – 1/2 tsp
Eastern Garam Masala – 1 tsp
Eastern Turmeric Powder – 1/2 tsp
Pureed Tomatoes – 6 Tbsp (from 1/2 large tomato)
Coriander Leaves– handful, chopped
Sliced Capsicum – 1 large (250 g)
Evaporated Milk – 1 to 1 1/2 cups (depending on desired consistency)
Green Chili – 2 or to taste, slit
Ginger – 1 inch piece
1. Dry roast Dry Red Chili, Coriander Seeds and Fenugreek Seeds on low flame.
2. Roast till they are light golden
3. Once done transfer into another dish to stop and to allow it to cool down faster.
4. Once cool, coarse grind.
5. In a pan, heat Oil.Add onions and allow them to turn brownish but not burnt.
6. Add Ginger and Garlic. Cook for 1-2 minutes.
7. Add in tomatoes, mix and cook for 5-6 min till the tomatoes soften up.
8. Add in the coarsely ground masala and mix.
9. Add in Chicken and Mix well
10. Add Salt,Dry mango powder, Turmeric Powder & Garam Masala.Blend well,cover and cook 10-15 min.
11. Stir in between.
12. Add Tomato Puree and handful of fresh Coriander Leaves. Cook for 2 minutes.
13. Add sliced bell-pepper.
14. Reduce heat and add cream or evaporated milk.
15. Allow it to come to a boil.
16. Garnish with slit Green Chili and Julianne Ginger. Serve hot.


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