The kadhai is the Indian version of a wok, and used for everything from deep-frying, steaming, stir-frying etc. This recipe gets it inspiration from a more traditional one and it extremely tasty despite its lack of spicing. You can use raw chicken, either breast or thigh, but my preference is to pan fry the chicken first as detailed in my precooked chicken recipe, and then add it in at the very end just before serving. There is of course nothing stopping you from using lamb of beef for this recipe too, experiment!
Ingredients
80 ml Rapeseed Oil or other vegetable oil
2 – 3 Fresh Hot Chilli Peppers, chopped
1 tbsp Garlic and Ginger Paste
300 g Raw Chicken, or Precooked Chicken
1 Red Pepper, sliced
2 tbsp Tomato Puree mixed with 6 tbsp Water
1 tsp Salt
1 tsp Cayenne Pepper, or less to taste
1/3 Cup (80ml) Yogurt
250 ml Base Curry Sauce
1/2 Cup (125ml) Finely chopped Fresh Coriander
1 tsp of Ground Garam Masala
Recipe
'Kadhai' Chicken (Karhai Murgh)
Ingredients
- 80 ml Rapeseed Oil or other vegetable oil
- 2 - 3 Fresh Hot Chilli Peppers chopped
- 1 tbsp Garlic and Ginger Paste
- 300 g Raw Chicken cut into 1 inch pieces or Precooked Chicken
- 1 Red Pepper sliced
- 2 tbsp Tomato Puree mixed with 6 tbsp Water
- 1 tsp Salt
- 1 tsp Cayenne Pepper or less to taste
- 1/3 Cup (80ml) Yogurt
- 250 ml Base Curry Sauce
- 1/2 Cup (125ml) Finely chopped Fresh Coriander
- 1 tsp Ground Garam Masala
Instructions
- Heat the oil in a pan until hot.
- Add the fresh chopped chillies and fry for 20 seconds or so.
- Add the garlic and ginger paste and fry for another 10 seconds.
- If using raw chicken add now and fry until it becomes opaque.
- Add the sliced red pepper and continue to fry for a minute or so.
- Add the tomato puree mixture, salt and cayenne pepper and continue to fry for another minute or two.
- Add the yogurt and continue to fry for another minute or two.
- *If we were using cold precooked chicken we would add in now to start reheating.
- Add the base sauce and cook for 10 minutes on high or until the chicken is cooked through.
- In the final couple of minutes stir in the garam masala, fresh coriander and the pan-fried precooked chicken if done using that method.
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