kadhai-murgh-with-bell-pepper-capsicum

Kadhai Murgh with Bell Pepper (Capsicum)

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
SUSMITA
Recipe by  SUSMITA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

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

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Review (1)

Rate This Recipe
DiamondGirl amanecer
4

DiamondGirl amanecer

This was a good chicken recipe, but it needs to be modificated a little for our family. We liked the main flavor, but we thought the recipe was lacking something. I didn`t have dry coconut milk powder, so used coconut milk instead. Next time I would add more coconut milk and maybe tomato. Thanks anyway, for the recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 25 g
  • 50%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Indian Chicken Curry (Murgh Kari)

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