Kadai Chicken.

~55 minutes estimated. Add peppers toward the end to preserve their texture.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight boneless chicken thighs
• 7.05 oz by weight bell pepper, cubed
• 2 tsp coriander seeds, crushed
• 5.07 fl oz water

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add chicken, crushed coriander, and water. Simmer until almost cooked.

4. 04

   Fold in bell pepper and finish cooking until chicken reaches 165°F / 74°C and the peppers are tender-crisp.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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