Wednesday, 17 July 2013 04:41

Kadai Chicken

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Kadai Chicken


  • 1 - Whole cumin
  • 1tsp - Khanum Khanum Minced Garlic Paste
  • 1 - Large onion
  • 2 - Tomatoes
  • 1tsp - Khanum Khanum Minced Ginger Paste
  • 400g - Chicken thigh, skinless and boneless
  • 1tbsp - Coriander seeds
  • 1 - Dry red chilli
  • 1tbsp - Khanum Khanum Garam Masala
  • Handfull - Fresh coriander
  • - Salt to taste
  • 2tbsp - SOP SOP Vegetable Oil (Tin)



Kadai Chicken (pronounced Ker-Hai), a blindingly simple stir fry.

This recipe comes courtesy of Mallika from Quick Indian Cooking, the original can be found at

Chop the onion and tomatoes into little pieces and cut the chicken into 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 two minutes until it turns soft and golden brown.

In the meantime, powder the whole cumin, coriander and chilli in a small coffee grinder to make your own curry powder. Or just use a ready curry powder.

Now add in the ginger and garlic paste and stir for another minute. Then mix in the curry powder and fry for a minute quickly adding the chopped tomatoes before they start sticking to the bottom of the wok.

Keep stirring for another two minutes until they disintegrate and then stir in the chicken. Let the chicken cook, stirring from time to time for five minutes. Then lower the flame, mix in the garam masala and cover for another two minutes to finish off and add salt.

Sprinkle with the fresh coriander and eat with some toasted wholemeal pitta bread.

Read 23930 times Last modified on Wednesday, 21 August 2013 07:28
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