Chicken Curry Recipe – Authentic Indian Kadai Chicken with Capsicum

Last Updated on 3 months by Neha Deshmukh

Chicken Curry Recipe – Authentic Indian Kadai Chicken with Capsicum

Hey everyone! If you’re anything like me, a comforting, flavourful chicken curry is always a good idea. I remember the first time I tried to make this – it was for a friend’s birthday, and I was so nervous! But honestly, this Kadai Chicken with Capsicum is surprisingly easy to get right, and the results are seriously worth it. It’s become a regular in my kitchen, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a Kadai Chicken, which means it’s cooked in a kadai (a type of wok) – giving it a beautiful, slightly smoky flavour. The addition of capsicum (bell pepper) adds a lovely sweetness and crunch, and the spice blend is perfectly balanced. It’s a real crowd-pleaser, and perfect for a weeknight dinner or a special occasion. Plus, it comes together in under an hour!

Ingredients

Here’s what you’ll need to make this delicious Kadai Chicken:

• 750 grams chicken curry cut
• 2 medium onions
• 2 inch ginger
• 8-10 cloves garlic
• 1 tomato
• 1 small capsicum/green bell pepper
• ½ cup plain curd/yogurt
• 1-2 tsp freshly crushed black pepper powder
• 1 tsp sugar
• 4 tbsp cooking oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using a kadai really does make a difference – the shape helps with even cooking and that lovely smoky flavour. If you don’t have one, a wide, heavy-bottomed pan will work too.

For the chicken, I prefer using a “curry cut” – these are usually smaller pieces that cook quickly and absorb all the flavours. You can also use boneless, skinless thighs for a super tender result.

Don’t skimp on the ginger and garlic! They form the base of so many Indian dishes, and really add depth of flavour. And finally, the balance of salt, sugar, and pepper is key. The sugar helps to round out the flavours and cut through the acidity of the tomatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sauté the capsicum in 1 tsp oil until lightly golden. Set it aside – we’ll add it back in later.
2. Heat the remaining 4 tbsp oil in a kadai (or your chosen pan) over medium heat. Add the sliced onions and fry until they’re a beautiful golden brown. This takes about 12-15 minutes, so be patient! Don’t rush this step – well-browned onions are essential for a good curry.
3. Add the grated ginger and garlic. Cook for about 5 minutes, stirring constantly, until you can no longer smell the raw aroma.
4. Now, add the chicken pieces. Stir well to coat them with the onion mixture. Cover the kadai and cook for 15 minutes, stirring occasionally.
5. Next, mix in the chopped tomatoes. Cook until they become mushy and soft. Then, add the salt, sugar, and pepper powder.
6. Stir in the beaten curd. Continue to sauté until the curd is fully absorbed and the mixture starts to come together.
7. Pour in ½ cup of hot water. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
8. Check the chicken for tenderness. If it’s not quite done, cook for a little longer.
9. Add the sautéed capsicum back into the curry. Mix well and adjust the gravy consistency with a little more water if needed.
10. Sprinkle with extra pepper powder if you like a bit of a kick! Serve hot with phulka (Indian flatbread) or rice.

Expert Tips

• Marinating the chicken: For even more flavour, marinate the chicken with a little yogurt, ginger-garlic paste, and turmeric for at least 30 minutes before cooking.
• Browning the onions: Seriously, don’t rush this! Low and slow is the key to beautifully browned onions.
• Adjusting the heat: If you like things spicy, add a pinch of red chilli powder or a chopped green chilli along with the ginger and garlic.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or chickpeas, and use a plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: For a milder curry, reduce the amount of black pepper. For a hotter curry, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: This curry is fantastic for celebrations! My aunt always makes a larger batch for Diwali – it’s a family favourite.

Serving Suggestions

This Kadai Chicken is amazing with:

• Phulka or roti (Indian flatbreads)
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What cut of chicken is best for this curry?

I recommend a “curry cut” or boneless, skinless chicken thighs. They stay nice and tender during the cooking process.

What is a Kadai and why is it used for this recipe?

A kadai is a type of wok with rounded sides. It’s ideal for stir-frying and cooking curries because it distributes heat evenly and gives the food a slightly smoky flavour.

Can I make this curry ahead of time?

Yes! You can make it a day or two in advance. The flavours will actually develop even more.

How can I adjust the tanginess of the curry?

If you prefer a tangier curry, add a squeeze of lemon juice at the end of cooking.

What is the best way to serve this Chicken Curry?

With warm phulka or fluffy basmati rice! A side of raita is also a lovely addition.