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Chicken Curry with Tomatoes and Bell Peppers
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
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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
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01In a medium bowl, mix together the chicken, chili powder, garam masala and 1 teaspoon each salt and black pepper; set aside. In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add half of the bell peppers and cook, stirring just once or twice, until lightly charred, 3 to 5 minutes. Transfer to a small bowl; set aside.
