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Kadhai Murgh with Bell Pepper (Capsicum)

  • 6servings
  • 45minutes
  • 323calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2
MineralsSelenium, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon ground turmeric

  4. 1/4 cup vegetable oil

  5. 2 onions, sliced thin

  6. 2 green bell peppers, cut into thin strips

  7. 4 green chile peppers, halved lengthwise

  8. 1/2 teaspoon cumin seed

  9. 1/2 teaspoon coriander seed

  10. 1/2 teaspoon whole black peppercorns

  11. 1/2 cinnamon stick

  12. 6 whole cloves

  13. 1 black cardamom pod

  14. 1/4 teaspoon fennel seed

  15. 1/2 cup water

  16. 2 tablespoons coconut milk powder

  17. 1/2 teaspoon ground red pepper

  18. salt to taste

  19. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Evenly season the chicken with salt and turmeric; set aside for 15 minutes.

  2. Heat the oil in a large skillet or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes.

  3. Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. Add the water, coconut milk powder, ground red pepper, and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with cilantro and serve hot.

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