Recipe by SUSMITA
"This is a recipe I created one day when I was in the mood for chicken curry, but also needed to use up some capsicums. I love this dry curry and it is a huge hit with my friends too. It is very spicy and tastes great with parathas."
Watch video tips and tricks
1 1/2 pounds
skinless, boneless chicken breast, cut into bite-sized chunks
onions, sliced thin
green bell peppers, cut into thin strips
green chile peppers, halved lengthwise
whole black peppercorns
black cardamom pod
coconut milk powder
ground red pepper
salt to taste
chopped fresh cilantro
This was a good chicken recipe, but it needs to be modificated a little for our family. We liked the main flavor, but we thought the recipe was lacking something. I didn`t have dry coconut milk powder, so used coconut milk instead. Next time I would add more coconut milk and maybe tomato. Thanks anyway, for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Kadhai Murgh with Bell Pepper (Capsicum)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Chicken breasts simmer in a spicy tomato and yogurt sauce.
See how to make chicken thighs simmered with tomatoes and exotic spices.
See how to make a homemade version of Indian butter chicken.