Allergens in Kadai Chicken: none of the ten listed below.
Ingredients
Quantities for 4.
- 800g bone-in pieces Chicken
- 2, in 3cm squares Capsicum
- 2, in petals Onion
- 400g, chopped Tomato
- 2 tbsp, coarsely pounded Coriander Powder
- 5, pounded with the coriander Dried Red Chilli
- 2 tbsp, half paste half julienne Ginger
- 1 tbsp paste Garlic
- 1 tbsp Kasuri Methi
- 1/2 tsp Garam Masala
- a handful Coriander Leavesoptional
- 4 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Kadai masala is pounded coarse from whole coriander and dried chilli. Ready-ground powder gives a different, flatter dish.
- Semi-dry is correct. If it is swimming, cook it down.
Method
- Dry-roast the coriander seed and dried chillies until fragrant, cool, and pound coarse.
- Sear the capsicum and onion petals on high for 2 minutes so they blister but stay firm. Lift out.
- Brown the chicken in the same pan, then add the ginger paste and garlic.
- Add the tomato and two-thirds of the pounded masala, cover, and cook 20 minutes until the chicken is done and the oil separates.
- Return the peppers and onion, add the rest of the masala, and toss on high for 3 minutes.High heat at the end drives off the last of the liquid.
- Finish with kasuri methi, garam masala, ginger julienne and coriander.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. The peppers soften overnight, which is a loss but not a disaster. Reheat hard and fast.
Nutrition Medium estimate
One serving of Kadai Chicken (445 g) is about 439 calories, or 99 calories per 100 g.
High protein: 46 g a serving, 42% of the calories
| Per serving445 g | Per 100 g | |
|---|---|---|
| Calories | 439 kcal | 99 kcal |
| Protein | 46.2 g | 10 g |
| Carbohydrate | 17.5 g | 4 g |
| of which sugars | 6.6 g | 2 g |
| Fibre | 5.2 g | 1 g |
| Fat | 20.8 g | 5 g |
| of which saturated | 3.2 g | 1 g |
| of which unsaturated | 15.5 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.