Kadai chicken with Basmati rice

AuthorHungry PandaCategoryDifficultyIntermediate

Yields3 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 2 chicken and whatever veg you like – we use potato (par-boiled), carrot, green beans, red pepper, broccoli, cauliflower and fresh tomatoes to garnish (add at the very end of cooking)
 1 yellow or red onion (whichever you prefer taste-wise)
 1 tin of chopped tomatoes
 ¼ tsp chilli powder (or more if you like it very spicy!)
 1 tsp coriander powder
 1 ½ tsp ginger-garlic paste
 ½ tsp fennel seeds
 2 sticks cinnamon (medium size)
 ½ tsp garam masala powder
 ½ tsp tumeric powder
 4 cloves
 2 bay leaves
 1 tsp cumin seeds

1

Marinate chicken with ginger-garlic paste, turmeric powder and garam masala powder and salt

2

Preheat a pan and splutter fennel seeds, cinnamon, cloves and bay leaves (when the pan is hot add a little water which will splutter the seeds – we prefer to use water rather than oil because we don’t like the oil floating on the sauce, but you can use oil if you prefer).

3

Add chopped onions and fry until soft and golden and then add the marinated chicken and cook.

4

Add the tin of chopped tomatoes, chilli powder, coriander powder and mix well.

5

Add a dessert spoon of sugar, a little salt and some ground black pepper.

6

Add the chicken/onion/spices mixture when it’s cooked and stir well.

7

Simmer on a low heat and add some milk to the sauce (or plain yoghurt if you prefer) and adjust the seasoning if you need to.

8

Serve with fluffy Basmati rice from your Yum Asia rice cooker.

Ingredients

 2 chicken and whatever veg you like – we use potato (par-boiled), carrot, green beans, red pepper, broccoli, cauliflower and fresh tomatoes to garnish (add at the very end of cooking)
 1 yellow or red onion (whichever you prefer taste-wise)
 1 tin of chopped tomatoes
 ¼ tsp chilli powder (or more if you like it very spicy!)
 1 tsp coriander powder
 1 ½ tsp ginger-garlic paste
 ½ tsp fennel seeds
 2 sticks cinnamon (medium size)
 ½ tsp garam masala powder
 ½ tsp tumeric powder
 4 cloves
 2 bay leaves
 1 tsp cumin seeds

Directions

1

Marinate chicken with ginger-garlic paste, turmeric powder and garam masala powder and salt

2

Preheat a pan and splutter fennel seeds, cinnamon, cloves and bay leaves (when the pan is hot add a little water which will splutter the seeds – we prefer to use water rather than oil because we don’t like the oil floating on the sauce, but you can use oil if you prefer).

3

Add chopped onions and fry until soft and golden and then add the marinated chicken and cook.

4

Add the tin of chopped tomatoes, chilli powder, coriander powder and mix well.

5

Add a dessert spoon of sugar, a little salt and some ground black pepper.

6

Add the chicken/onion/spices mixture when it’s cooked and stir well.

7

Simmer on a low heat and add some milk to the sauce (or plain yoghurt if you prefer) and adjust the seasoning if you need to.

8

Serve with fluffy Basmati rice from your Yum Asia rice cooker.

Kadai chicken with Basmati rice