Quick Kadai Chicken
Tender chicken cooked in a vibrant tomato and bell pepper sauce with warm spices, all in one pan in under 25 minutes. Serve over rice or with naan for an authentic Indian weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 whole onion, medium
- 1 whole bell pepper, red or green
- 3 tablespoons tomato paste
- 1.5 teaspoons garam masala
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels, then cut each thigh into 1.5-inch chunks — this ensures they cook quickly and evenly in the pan.
- 2
Slice the onion lengthwise from root to tip into thin half-moons about 1/4-inch thick, using a sharp knife and a cutting board.
- 3
Remove the stem and seeds from the bell pepper, then slice the pepper lengthwise into 1/4-inch-wide strips, then chop those strips into 1-inch pieces.
- 4
Pour the olive oil into a 12-inch skillet or wok and set the heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 5
Add the chicken chunks and cook, stirring once every 30 seconds, until the surface is golden-brown and no pink remains inside when you cut the largest piece open, about 8 minutes.
- 6
Push the chicken to the side of the pan and add the sliced onion to the empty space; stir the onion constantly for 2 minutes until it turns light golden and softens slightly.
- 7
Add the garam masala to the onions and stir constantly for 30 seconds until the spice smells strongly fragrant — this blooms the flavor into the oil.
- 8
Stir in the tomato paste until it coats the onions and chicken evenly, then cook for 1 minute, stirring once every 15 seconds, until it turns slightly darker.
- 9
Add the bell pepper pieces and stir everything together; cook for 4 minutes, stirring once every 30 seconds, until the peppers soften but still have a slight crunch.
- 10
Taste the curry and add salt and pepper in small pinches until it tastes balanced and flavorful to you — adjust to your preference.
Tools you’ll need
- 12-inch skillet or wok
- sharp chef's knife
- cutting board
- wooden spoon
- paper towels
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