Kadai Chicken

Thermomix recipe: Kadai Chicken. Ready in 57 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 2-3 dried red chilies (adjust to taste)
• 1/4 teaspoon fenugreek seeds (optional)
• 600 g boneless, skinless chicken thighs or breast, cut into 2-3 cm pieces
• 2 tablespoons cooking oil (e.g., sunflower or vegetable)
• 1 large onion (approx. 150 g), quartered
• 2 cloves garlic
• 2 cm fresh ginger, peeled
• 2 medium tomatoes (approx. 300 g), quartered
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (Kashmiri, optional, for color)
• 1 teaspoon salt (or to taste)
• 100 g water or chicken stock
• 1 green bell pepper (capsicum), deseeded and cut into 2 cm pieces
• 2-3 green chilies, slit lengthwise (adjust to taste)
• Fresh coriander leaves, chopped, for garnish

Instructions

1. To prepare the Kadai Masala, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, and fenugreek seeds (if using) in a dry pan over medium heat for 2-3 minutes until fragrant. Be careful not to burn them. Transfer the roasted spices to the Thermomix bowl.
2. Grind the roasted spices for 10 seconds / Speed 10. Transfer the ground Kadai Masala to a small bowl and set aside.
3. Add the quartered onion, garlic, and peeled ginger to the Thermomix bowl. Chop for 5 seconds / Speed 5. Scrape down the sides of the bowl with the spatula.
4. Add the cooking oil to the bowl. Sauté for 5 minutes / 120°C / Speed 1.
5. Add the quartered tomatoes to the bowl. Chop for 5 seconds / Speed 5. Cook for 5 minutes / 100°C / Speed 1 (Reverse) with the simmering basket placed on the lid instead of the measuring cup to allow steam to escape.
6. Add the chicken pieces, the prepared Kadai Masala, turmeric powder, red chili powder (if using), and salt to the bowl. Cook for 10 minutes / 95°C / Speed 1 (Reverse) with the simmering basket on the lid.
7. Add the water or chicken stock to the bowl. Cook for 15 minutes / 95°C / Speed 1 (Reverse) with the simmering basket on the lid.
8. After 8 minutes of cooking, pause the machine. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add a splash more water if the curry appears too dry. Continue cooking for the remaining time.
9. Add the green bell pepper pieces and slit green chilies to the bowl. Cook for 5 minutes / 95°C / Speed 1 (Reverse) with the simmering basket on the lid.
10. To allow the flavors to settle and prevent sticking, cook for a final 2 minutes / 90°C / Speed 1 (Reverse).
11. Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or rice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.