Kadhai Murgh With Bell Pepper Capsicum Food
KADHAI CHICKEN
A spicy Indian Chicken with a distinct flavour of Bell Pepper! Goes well with Indian Naan, Roti or even a Parantha! You can have it with French or Italian Bread as well Note: Spices are given keeping in mind international tastes. Can be increased as per taste
Provided by Sandeep
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a wok.
- Add coriander seeds, cinnamon, cardamom and bay leaves.
- Once oil is hot, add the sliced onions; fry till golden brown.
- Add ginger and garlic and fry till onions are dark brown.
- Add cumin powder, coriander powder, garam masala, red chili powder and salt.
- Fry the mixture for 5 minutes.
- Add chopped tomatoes.
- Fry the mixture till the you can see oil separating at the sides.
- Add chicken and mix well.
- Fry on high heat for 2 minutes, stirring continuously.
- Reduce heat to medium and cook covered.
- If the spice mixture is dry add little water.
- Keep checking occasionally to see that the spice mixture or the chicken does not burn.
- Once chicken is done add the quartered green bell peppers and fry for a minute.
- Add onion, quartered; fry for a minute.
- Add the quartered tomato and fry for a minute.
- The last three ingredients need to be cooked, but should not get mashed.
- Remove from heat and serve with your favorite bread.
Nutrition Facts : Calories 848.4, Fat 60.3, SaturatedFat 16.2, Cholesterol 243.8, Sodium 237, Carbohydrate 15.3, Fiber 3.2, Sugar 7.2, Protein 59.4
KADHAI MURGH WITH BELL PEPPER (CAPSICUM)
This is a recipe I created one day when I was in the mood for chicken curry, but also needed to use up some capsicums. I love this dry curry and it is a huge hit with my friends too. It is very spicy and tastes great with parathas.
Provided by SUSMITA
Categories Indian Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
- Heat the oil in a large skillet or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes.
- Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. Add the water, coconut milk powder, ground red pepper, and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with cilantro and serve hot.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 15.5 g, Cholesterol 58.5 mg, Fat 18.1 g, Fiber 3.2 g, Protein 25 g, SaturatedFat 7.5 g, Sodium 264.4 mg, Sugar 5.7 g
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