I know I know..the title is weird. But its so suiting this post. Festive week coming up, I’m starting the weekend with Kadhai Chicken (or basically chicken made in a wok).
Why the twist, you ask. Well, this recipe started out as a soy chicken and halfway I changed my mind to make it in a more Indian style. So voilà!! Enjoy
Kadhai chicken with a soy twist
You will need
Chicken, boneless 500gms
Bell peppers 2
Chicken masala/garam masala
Chilli powder 2 tb spoons
Garlic ginger paste 1 tb spoon
Tomato puree 4 tb spoons
Steps to follow
1. We start by boiling the chicken in a mixture of one cup water and one table spoon of soy sauce. If its dark soy sauce, you may use a little less.
2. Meanwhile, chop the bell peppers and onions. In a preheated wok with one table spoon of olive oil, lightly sauté them on a low flame.
3. Add the boiled chicken along with one cup of curd. Add spices to taste, chilli powder, garam masala (an Indian mix of ground spices including bay leaf and cardamom), cumin seed (powder).
4. Let it cook on a low flame for 5mins. Now add the garlic ginger paste and tomato puree and let it cook for another 5 mins.
To make sure the spices really soak in, make sure the chicken is in smaller chunks.
And tada! This can be served with roti (Indian bread), rice or bread.
Hope you all like this dish as much as I did.
Much love ❤ The Carnelian Cloak