Kadhai Murgh with Bell Pepper (Capsicum)

1
SUSMITA 150

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Evenly season the chicken with salt and turmeric; set aside for 15 minutes.
  2. Heat the oil in a large skillet or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes.
  3. Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. Add the water, coconut milk powder, ground red pepper, and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with cilantro and serve hot.

Reviews

1

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 ...