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Wok eggs, fried rice and hot Dry Noodles.
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.
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
tablespoons Kashmiri chili powder (see headnote) or 2 tablespoons sweet paprika plus ¼ teaspoon cayenne pepper
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