Kadai Chicken Curry
This red-hued, veggie and chicken-rich dish is easy to whip up any day of the week. For ease and convenience, a dutch oven takes the place of the traditional wok.
- Makes4 servings
- Cook Time1 hour
- 2
At APB Cook Studio cooking school in Mumbai, cooking instructor Shivani Unakar taught us how to make this chicken curry with tomatoes and bell peppers. A kadai is an Indian wok, the cooking vessel traditionally used for cooking this dish, but Unakar used a Dutch oven, so that’s what we reached for when re-creating the curry. Two tablespoons of Kashmiri chili powder—which has a stunning red hue, a fine, powdery texture and mild spiciness—lends the curry a rich, burnished red hue. It’s sold in spice shops and Indian markets, but if you cannot find it, a fresh jar of sweet paprika is a decent substitute, with a little cayenne to add a touch of heat. Ghee is a type of clarified butter often used in Indian cooking; its flavor is slightly sweet and nutty, and because the milk solids have been removed, it has a higher smoke point than regular butter. Look for ghee sold in jars in the refrigerator case near the butter or in the grocery aisle next to the coconut oil. Serve with basmati rice.
Don’t combine the green and red bell peppers after prepping them. Keep them separate, as they’re added to the pot at different times. The green pepper is briefly sautéed, then set aside for stirring into the chicken at the end so that it adds a tender-crisp texture; the red pepper is cooked with the chicken so it becomes silky-soft.
Step 1
In a large bowl, mix together the chicken, chili powder, coriander, turmeric and 1 teaspoon each salt and black pepper.
Stir in ¼ cup water; let stand at room temperature while you continue with the recipe or cover and refrigerate for up to 1 hour.
Step 2
In a large Dutch oven over medium-high, heat 1 tablespoon ghee until barely smoking. Add the green bell pepper and cook without stirring until lightly charred, about 5 minutes. Transfer to a small bowl; set aside.
Step 3
To the same pot over medium, add the remaining 3 tablespoons ghee and heat until shimmering. Add the red bell pepper and onion, then cook, stirring often, until softened, 5 to 7 minutes.
Add the tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, about 3 minutes. Add the cumin, ginger and garlic, then cook, stirring, until fragrant, about 30 seconds.
Stir in the diced tomatoes with juices, scraping up any browned bits. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.
Step 4
Add the broth and bring to a simmer. Add the chicken and its marinade, then cover partially and simmer until a skewer inserted into the chicken meets just a little resistance, about 35 minutes.
Step 5
Increase to medium-high and bring the mixture to a vigorous simmer. Cook, stirring often, until the sauce clings heavily to the chicken, about another 5 minutes.
Off heat, stir in the green bell pepper and the cilantro, then taste and season with salt and black pepper.
