Chicken Curry with Tomatoes and Bell Peppers
- Makes4 to 6 servings
- Cook Time50 minutes
This curry is commonly referred to as kadai chicken after the cooking vessel in which it customarily is cooked. In the Indian kitchen, a kadai (also known as karahi), is a deep skillet with sloping sides, much like a wok. We use a 12-inch skillet; its wide surface area allows for quick evaporation of liquid and concentration of flavors. This is a simplified version of a recipe taught to us by cooking instructor Shivani Unakar at APB Cook Studio cooking school in Mumbai. Kashmiri chili powder—which has a fine texture and mild spiciness—lends the curry a deep, rust-red hue. It’s sold in spice shops and Indian markets; taste yours for spiciness and add the smaller or larger amount based on your personal preference. If you cannot find Kashmiri chili, sweet paprika (for best color, make sure it’s fresh) plus a little cayenne for heat are a decent substitute.
Don’t add all of the bell peppers to the skillet in the second step. Sauté only half of them, then remove them from the pan when lightly charred but still crisp; they’re added back to the curry at the end to add freshness and texture. The remainder is simmered into the mix so their textures and flavor soften.
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