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Kadai Chicken
Spicy chicken cooked in a wok
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2011
Kadai is Hindi for “wok,” and I remember that my mother had quite a collection of them in various metals–iron and brass especially. This chicken is ideally cooked in an iron wok, which lends its color to the dish, but these are rare in modern kitchens, and a nonstick wok works just fine here.
Ingredients
2 teaspoons 2 teaspoons 8
Method
- Place a small nonstick sauté pan over medium heat. After 2 minutes, add the cumin, coriander, peppercorns, and red chiles, and dry-roast for 3 minutes. Let cool, then transfer to a mortar and pound to a coarse powder with a pestle.
- Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the onions and sauté fo