Kadai Chicken
 Healthy variation on a North Indian style chicken curry (Kadai/Karahi).
 Serves 4
 15 minutes preparation
 15 minutes cooking
 30 minutes
357 calories, 15g fat, 18g carb, 38g protein, 137mg sodium
4.6 (2) user ratings
  • 1 ¼ lbs chicken breasts, (organic)
  • ⅓ cup white flour
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • ½ cup onion, diced
  • 1 yellow bell pepper, diced
  • 2 jalapeno pepper, diced
  • 1 tbsp fresh ginger, peeled and grated or minced
  • 2 cloves garlic, pressed
  • ½ cup nonfat Greek yogurt
  • 2 tbsp tomato paste
  • 2 tsp cumin
  • 1 tsp coriander
  • ½ tsp cardamom
  • ½ tsp cinnamon
  • ½ tsp turmeric, or 2 tsp fresh grated
  • ½ tsp black pepper
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 2 tsp Sambal Oelek

Add 2 tbsp oil to a wok, then layer onion, peppers, garlic and ginger. Mix dry spices in mortar or small bowl (note that garam masala may be used). Combine yogurt and tomato paste in a small bowl. Add 2 tbsp oil to a large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Turn on wok to medium, let onion cook for 5 minutes, then add spices and stir occasionally and kept covered. Place chicken into skillet, spread evenly and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to wok, stir to coat chicken, and cook for 2 minutes. Add yogurt mixture to wok. stir to coat everything, and cook for 2 minutes. Serve over rice, garnish with cilantro, coriander leaves or thinly sliced peppers.


Garam masala may be used instead of individual spices (2 tbsp).

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