Chicken Kadai Curry
What you’ll need:
- 100g Curry Flavours Chicken Kadai Curry Spice Mix
- 100ml Cooking Oil
- 400ml Water
- 1 kg Diced Chicken
- 200g Onions (Small 10x10 Diced)
- 200g Capsicum (Small 10x10mm Diced)
Total Yield 1.75 Kg
Serves 8
Instructions to prepare:
- Add Oil,
- Add the diced capsicums, onions and diced chicken to panfry and partially cook off. Cover the pan to retain the juices
- Add the spice mix and water, stir well
- Simmer on low heat till sauce thickens up
- Chicken Kadhai is ready to serve
TIP:
- Garnish with Coriander leaves and Ginger juliennes and sliced tomatoes
- Use breast meat for a healthier option (traditionally made with thigh fillets)
- Add a dollop of Butter while cooking for a better taste