| Recipe Name:
Kadhai Chicken |
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| Category:
Indian |
Sub Category:
Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
30 mins |
2 |
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Ingredients: |
| Coriander seeds |
|
1 tsp |
| Cumin seeds |
|
1/2 tsp |
| Fennel seeds |
|
1/2 tsp |
| Cornstarch |
|
1/2 tbsp |
| salt to taste |
| Ground turmeric |
|
1/2 tsp |
| Boneless, skinless chicken breasts, cut into 1-inch cubes |
|
200 g |
| Canola oil, divided |
|
1 tbsp |
| Carrot, cut into 1/4-inch-thick slices |
|
1 large |
| Green bell pepper, cut into 1-inch cubes |
|
1/2 large |
| Red onion, cut into 1/2-inch cubes |
|
1/2 small |
| Garlic, thinly sliced |
|
2 large cloves |
| Red chili |
|
1 dried |
| Lime juice |
|
1/2 tbsp |
| Mint leaves, chopped |
|
1 tbsp |
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Method: |
-
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture. -
Preheat a kadhai over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate. -
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through.
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