At APB Cook Studio cooking school in Mumbai, cooking instructor Shivani Unakar taught us how to make this chicken curry with tomatoes and bell peppers. A kadai is an Indian wok, the cooking vessel traditionally used for cooking this dish, but Unakar used a Dutch oven, so that’s what we reached for when re-creating the curry. Two tablespoons of Kashmiri chili powder—which has a stunning red hue, a fine, powdery texture and mild spiciness—lends the curry a rich, burnished red hue. It’s sold in spice shops and Indian markets, but if you cannot find it, a fresh jar of sweet paprika is a decent substitute, with a little cayenne to add a touch of heat. Ghee is a type of clarified butter often used in Indian cooking; its flavor is slightly sweet and nutty, and because the milk solids have been removed, it has a higher smoke point than regular butter. Look for ghee sold in jars in the refrigerator case near the butter or in the grocery aisle next to the coconut oil. Serve with basmati rice.