Kadahi Chicken
10m prep 20m cook 30m ready
A fresh and healthy chicken curry made with just five spices. Cumin seeds provide a nutty base, while garlic, ginger, garam masala, and turmeric create a simple yet spectacular flavor. Lemon juice brightens the dish.
Ingredients
- 29.6 ml vegetable oil
- 9.86 ml cumin seeds
- 1 large onion finely chopped
- 1 green chilli deseeded and finely chopped
- 2.5 root ginger peeled and finely chopped
- 4 tomatoes roughly chopped
- 4.93 ml garam masala
- 2.46 ml turmeric
- 7.39 ml salt
- 500 g boneless, skinless chicken thighs cut into thin strips
- 1 green (bell) pepper deseeded and cut into thin strips
- 0.5 lemon juice of
- rice to serve
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.7 mg
- Iron: 4.5 mg
- Magnesium: 69.8 mg
- Phosphorus: 302 mg
- Potassium: 847 mg
- Zinc: 2.72 mg
Let's Cook
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Step 1.
Heat a wok over medium heat and add the vegetable oil. Add the cumin seeds and let them crackle for about 10 seconds, then add the finely chopped onion. Stir-fry for 3–4 minutes until the onion starts turning golden.
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Step 2.
Add the finely chopped green chilli, peeled and finely chopped ginger, roughly chopped tomatoes, garam masala, turmeric, and salt. Mix well and stir-fry for 5–6 minutes until the tomatoes have broken down and formed a sauce.
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Step 3.
Add the chicken strips and green bell pepper strips. Reduce the heat to low and simmer, stirring occasionally, for 12–15 minutes until the chicken is cooked through. Stir in the lemon juice, then serve immediately with rice if desired.
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