Hello Everyone, the entire last week, we had been updating and tweaking the blog and this post just kept postponing. But today I had to share the recipe of ‘Kadai Chicken Curry’. It’s one of my favorite dish and also on the celebration of my blog been published under the ‘Top 10 Desi (Indian) Blog to follow for Foodie on Instagram‘ . This article was quite a pleasant surprise and gave us an extra reason to celebrate this dish. You can find the article details Here
Now, getting back to our recipe, it’s easy, made with very little oil yet tastes absolutely delicious. As mentioned, it’s a very simple curry however it needs to be cooked in a heavy bottom pan (cast iron or dutch oven or a pressure cooker) as the spices and onion mixture needs to be slowly cooked or you can say almost caramelized. All you need is little bit of whole spices, powdered, basic curry ingredients like onions, tomato, ginger, garlic and off-course chicken 🙂
Kadai Chicken Curry
It’s best served hot with fresh roti (bread) or steamed rice or grain of choice. If stored, it can stay in refrigerator for upto 2-3days.
Kadai Chicken Curry - One Pot Recipe
Tools: 1 Large Heavy Bottom Pot with lid Mortar-Pestle FoodProcessor OR Hand Blender Serving Dish