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Chicken Kadahi Curry with John Gregory-Smith - Mighty Spice

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Published on Aug 21, 2012

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Anyone can make this Kadahi (Karahi) Curry with only 5 simple spices!

John Gregory-Smith is bringing his passion for global flavors and spices to HUNGRY with Mighty Spice. With just a few simple spices, you can take your favorite dishes and give them a unique and delicious international flair!

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********************
Kadahi Chicken

2 tablespoons vegetable oil
2 teaspoons cumin seeds
1 large onion, finely chopped

1 green chili, seeded and finely chopped
1-inch piece ginger root, peeled and finely chopped

4 tomatoes, roughly chopped
1 teaspoon garam masala

1⁄2 teaspoon turmeric

1 1⁄2 teaspoons salt

1 pound boneless, skinless, chicken thighs, cut into thin strips

1 green bell pepper, seeded and cut into thin strips

juice of 1⁄2 lemon
cooked rice (optional)

1.Heat a wok over medium heat and add oil. Chuck in the cumin seeds and allow them to crackle 10 seconds. Add the onion and stir-fry 3-4 minutes until the onion begins to turn golden in color. Next add the green chili, ginger, tomatoes, garam masala, turmeric and salt. Stir-fry 5-6 minutes more or until tomatoes break down and form a sauce.

2. Add the chicken and green bell pepper, reduce the heat to low and simmer, stirring occasionally, 12-15 minutes until the chicken is cooked through and tender. Add the lemon juice and give it one last stir. Serve immediately with rice, if liked.

Serves: 4

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