- Yield 4 servings
This easy chicken curry uses just a few spices and is a snap to pull together. Serve with rice.
“I love that a curry can be so fresh, healthy and exciting, and my chicken kadahi is proof that you don’t need more than five spices to make a curry really spectacular. The cumin seeds provide a wonderful, nutty spice base and the simple flavors of the garlic, ginger, garam masala and turmeric work together to provide everything else. The lemon juice freshens the curry and brings out the flavors of the spices even more.”—John Gregory-Smith
- 2 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 1 large onion, finely chopped
- 1 -- green chile, seeded and finely chopped
- 1 -- (1-inch piece) gingerroot, peeled and finely chopped
- 4 -- tomatoes, roughly chopped
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 18 ounces boneless, skinless chicken thights, cut into thin strips
- 1 -- green bell pepper, seeded and cut into thin strips
- -- Juice of 1/2 lemon
- -- Rice to serve (optional)
- Heat a wok over medium heat and add the oil. Chuck in the cumin seeds, allow them to crackle 10 seconds, then add the onion. Stir-fry 3 to 4 minutes until the onion starts turning golden, then add the green chile, ginger, tomatoes, garam masala, turmeric and salt. Mix well and stir-fry 5 to 6 minutes until the tomatoes are breaking down and form a sauce.
- Add the chicken and green pepper, reduce the heat to low and simmer, stirring occasionally, 12 to 15 minutes until the chicken is cooked through and tender. Add the lemon juice and give it one last mix. Serve immediately with rice.