How to make Mallika Basu's Kadai Chicken recipe

This week, Mallika Basu whips up a super quick chicken recipe - just add a few flatbreads to mop it up
Mallika Basu15 March 2018

When it comes to quick Indian cooking, you can't beat Kadai Chicken.

A Kadai is a like a wok, with a heavy base and two equal handles. So Kadai Chicken is our answer to a wok stir fry, and the perfect spicy week day dinner. I make my own curry powder for this, but you could just as easily reach for a store bought version.

Kadai Chicken is best served with Indian flatbreads like roti and paratha. Roll it up and dinner is a wrap.

Kadai Chicken recipe

Ingredients (Serves 2)

500gm chicken thigh, skinless and boneless

1 bay leaf

2 inch stick cinnamon

1 large onion

2 medium tomatoes

1 tsp finely grated ginger (or paste)

1 tsp finely grated garlic (or paste)

2 tsps curry powder

1 tsp garam masala

Handful of fresh coriander

Salt to taste

2 tbsp oil

Method

Chop the onion and tomatoes into little pieces and cut the chicken into large bite-sized chunks.

In a wok, bring the oil to heat over a high flame. When it starts sizzling, throw in the chopped onion and stir on a high heat for 10 minutes until it turns soft and golden brown.

Now add in the ginger and garlic paste and stir for another minute. Then add the tomatoes and cook for two minutes until they start to disintegrate. Now, mix in the curry powder and fry for 10 minutes until you can see oil oozing through the spice paste, i.e. the masala. If the paste gets stuck to the bottom of the wok, add a tablespoon or two of hot water and loosen it off.

You can also dry roast and grind one tablespoon each of whole cumin, one tablespoon of coriander seeds and one dry red chilli in a small coffee grinder to make your own curry powder.

After 10 minutes, stir in the chicken. Let the chicken cook, stirring from time to time for 15 minutes. Then lower the heat, mix in the garam masala and cook for another two minutes adding salt to your taste.

Sprinkle with the fresh coriander to finish and serve hot. This tastes even better the next day so make loads.

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