Indian Chicken Kadai

Indian Chicken Kadai

Serves 4

1.5 kilos chicken thigh fillets cut into pieces ( for low calorie option only use 800g chicken,  Serving 4 people)

1tbs ghee

1 brown onion finely chopped

1tbs ginger

1tbs garlic

1 tbs coriander powder

1 tbs cumin powder

1/2 tsp pepper

1/2 tsp chilli flakes

1 tsp turmeric

1 tbs kashmiri chilli power diluted in 1/4 cup of water

1tsp salt

6 tomatoes chopped small

1 tbs tomato paste

1/4 cup cashews diluted in 1/2 cup of boiling water once they have soaked in water for 10 minutes put into the nutra bullet and blend. To make a paste.

1 red capsicum cut into large pieces

1 red onion cut into wedges and pulled apart.

Nuts & Bolts

1. In a large pot on medium heat add ghee onion, garlic ginger and cook for 7 minutes do not over cook the onions.
2. Add coriander, cumin, turmeric, pepper, salt and chill flakes, cook for 3 minutes.
3. Add tomato paste and cook for 1 minute.
4. Add chopped tomatoes and kashmiri chilli powder diluted in water and cook for 10 -12 minutes or until mixture has absorbed most of the liquid. Add cashew paste and cook for 4 minutes.
5. Take curry mixture of heat a cool slightly. Place mixture into nutra bullet and blend into a fine paste.
You may have to do this in two batches.
6. Once blended, return all the mixture return back to pot and heat.
7. Add  chicken and cook for 15 minutes on low- medium heat.
8. Add chopped capsicum and red onion and cook for a further 10 minutes.

Now ready to eat