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John Gregory-Smith's Kadai Chicken

Kadai Chicken Curry

Kadai Chicken Curry

Serves 4

INGREDIENTS

  • 3 tbsp neutral oil

  • 1 red onion, roughly chopped into 2cm pieces

  • ½ red pepper, roughly chopped into 2 cm pieces

  • ½ green pepper, roughly chopped into 2cm pieces

  • 600g chicken thigh fillets, cut into bite sized pieces

  • 1 tbsp ginger-garlic paste

  • 1 tsp garam masala

  • ½ tsp turmeric

  • ½ tsp ground fenugreek

  • ½ tsp chilli powder – I use hot

  • 2 tsp cumin seeds

  • 2 tbsp tomato puree

  • 300g tomatoes, blitzed into a sauce

  • A handful of finely chopped coriander leaves

  • Salt

METHOD

1. Heat half the oil in a large wok over a high heat. Add the onion and peppers and a pinch of salt. Stir-fry for 4-5 minutes or until just tender. Remove from the pan and set to one side.

2. Meanwhile, pop the chicken into a mixing bowl and add the ginger-garlic paste, garam masala, turmeric, ground fenugreek, chilli powder and salt. Mix well.

3. Re-heat the wok over a medium heat and add the remaining oil. Add the cumin seeds and crackle them in the oil for 20-30 seconds until fragrant. Add tomato puree and mix well. Chuck in the chicken and tomatoes and mix together. Bring to a boil and cover the pan. Reduce the heat and simmer for 15 minutes. Remove the lid and continue to cook, stirring occasionally, for 8-10 minutes or until the chicken is cooked through and tender and the sauce rich and thick. Check the seasoning, adding salt to taste.

4. Return the vegetables to the wok and stir together. Leave for a minute or so to re-heat. Serve immediately with plenty of chopped coriander.