Join! 12 weeks for $1

Chicken Curry with Tomatoes and Bell Peppers

4 to 6 Servings

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This curry is commonly referred to as kadai chicken after the cooking vessel in which it customarily is cooked. In the Indian kitchen, a kadai (also known as karahi), is a deep skillet with sloping sides, much like a wok. We use a 12-inch skillet; its wide surface area allows for quick evaporation of liquid and concentration of flavors. This is a simplified version of a recipe taught to us by cooking instructor Shivani Unakar at APB Cook Studio cooking school in Mumbai. Kashmiri chili powder—which has a fine texture and mild spiciness—lends the curry a deep, rust-red hue. It’s sold in spice shops and Indian markets; taste yours for spiciness and add the smaller or larger amount based on your personal preference. If you cannot find Kashmiri chili, sweet paprika (for best color, make sure it’s fresh) plus a little cayenne for heat are a decent substitute.

4 to 6

Servings

Tip

Don’t add all of the bell peppers to the skillet in the second step. Sauté only half of them, then remove them from the pan when lightly charred but still crisp; they’re added back to the curry at the end to add freshness and texture. The remainder is simmered into the mix so their textures and flavor soften.

50 minutes

Ingredients

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 1½-2

    tablespoons Kashmiri chili powder (see headnote) or 2 tablespoons sweet paprika plus ¼ teaspoon cayenne pepper

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews