Indian cuisine · Meat & Kebab

Kadai Chicken

Wok-fried chicken with bell peppers, tomatoes and a coarsely crushed coriander-chili masala.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 2 green bell peppers
• 3 tomatoes
• 2 onions
• 2 tbsp coriander seeds
• 4 dried chilies
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 bunch cilantro
• 3 tbsp oil
• Salt

Instructions

1. Toast the coriander seeds and dried chilies in a dry pan for 2 min. and crush coarsely in a mortar – the kadai masala should stay noticeably chunky.
2. Cut the chicken into bite-sized strips, the bell peppers into broad diamonds, the onions into rough wedges and the tomatoes into cubes.
3. Heat the oil until very hot in a wok, fry the chicken for 5 min. while turning until white all over, then remove.
4. Fry the onion wedges for 3 min., add the ginger-garlic paste and turmeric and fry for 1 min., then add the tomatoes and cook down for 6–8 min. until they break down.
5. Return two-thirds of the masala, the bell peppers and the chicken to the pan, season with salt and toss over high heat for 6 min. – the bell peppers should still have some bite.
6. Sprinkle with garam masala and the remaining masala, serve topped with chopped cilantro – naan or rice go well alongside.