Kadhai Murgh with Bell Pepper (Capsicum)

This is a recipe I created one day when I was in the mood for chicken curry, but also needed to use up some capsicums. I love this dry curry and it is a huge hit with my friends too. It is very spicy and tastes great with parathas.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 323 Calories

Ingredients

• ½ teaspoon salt
• ½ cup water
• ¼ cup vegetable oil
• salt to taste
• ¼ cup chopped fresh cilantro
• ½ teaspoon ground turmeric
• ½ teaspoon whole black peppercorns
• 6 whole cloves
• ¼ teaspoon fennel seed
• ½ teaspoon ground red pepper
• ½ cinnamon stick
• ½ teaspoon cumin seed
• 1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
• ½ teaspoon coriander seed
• 4 green chile peppers, halved lengthwise
• 2 onions, sliced thin
• 2 green bell peppers, cut into thin strips
• 1 black cardamom pod
• 2 tablespoons coconut milk powder

Recipe Instructions

Step 1

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

Step 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.

Step 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.