Kadai Chicken with Rice

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  2 tsp or 12g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chili powder

  Spices

  2 tsp or 5g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Garam Masala

  Badia

  2 tsp or 48g

• Heavy whipping cream

  Fluid

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

• White rice

  Long-grain, regular, cooked

  4 cup or 632g

Directions

1. To begin making the Kadai Chicken Recipe, heat a heavy bottomed pan/wok with oil. Once it becomes hot, add cumin seeds and allow it to splutter.
2. Add red chilies and saute till it crisp up. Add ginger, garlic and allow it soften.
3. Add sliced and diced onions and saute till they soften and caramelize.
4. Add bell peppers and cook till they become a little soft. Once that is done, add cup of tomato puree and keep cooking till the tomatoes are well cooked. This will take about 4 to 5 minutes.
5. After 4 to 5 minutes, add red chilli powder, garam masala powder, turmeric powder, salt and cook for another 3 minutes.
6. Add chicken pieces and saute well till the masala is coated evenly over the chicken.
7. The chicken will take about 15 to 20 minutes to cook. At the end, add a tablespoon of cream and mix well. Serve hot by garnishing it with coriander leaves.
8. Serve with cooked rice. divided into 4 portions of a cup each (cooked). 1.

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