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Chicken Curry with Tomatoes and Bell Peppers

Chicken Curry with Tomatoes and Bell Peppers

By Courtney HillJanuary 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    50 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.

Tip

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.

Ingredients
  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 1 ½-2

    tablespoons Kashmiri chili powder (see headnote) or 2 tablespoons sweet paprika plus ¼ teaspoon cayenne pepper

  • 1

    tablespoon garam masala

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 2

    medium bell peppers, preferably 1 red and 1 green, stemmed, seeded and chopped

  • 2

    tablespoons cumin seeds

  • 1

    medium red onion, chopped

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon minced fresh ginger

  • 14 ½

    ounce can crushed tomatoes

  • ¼

    cup finely chopped fresh cilantro

Step 1

In a medium bowl, mix together the chicken, chili powder, garam masala and 1 teaspoon each salt and black pepper; set aside.

In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add half of the bell peppers and cook, stirring just once or twice, until lightly charred, 3 to 5 minutes. Transfer to a small bowl; set aside.

Step 2

To the same skillet over medium-high, combine the remaining 2 tablespoons oil and the cumin seeds. Cook, stirring often, until the seeds are fragrant and sizzling, about 30 seconds.

Add the remaining bell peppers and the onion; cook, stirring often, until lightly browned, about 5 minutes.

Add the garlic, ginger and chicken mixture. Cook, stirring, until fragrant, about 30 seconds.

Add the tomatoes and bring to a simmer, scraping up any browned bits. Reduce to medium, cover and cook, stirring occasionally and adjusting the heat to maintain a gentle but steady simmer, until a skewer inserted into the chicken meets just a little resistance, 10 to 15 minutes.

Step 3

Uncover, increase to medium-high and cook, stirring occasionally, until the sauce is lightly thickened, about 5 minutes. Off heat, stir in the reserved bell peppers and the cilantro. Taste and season with salt and black pepper.