Kadahi Chicken


I love that a curry can be so fresh, healthy and exciting, and my chicken kadahi is proof that you don’t need more than five spices to make a curry really spectacular. The cumin seeds provide a wonderful, nutty spice base and the simple flavours of the garlic, ginger, garam masala and turmeric work together to provide everything else. The lemon juice freshens the curry and brings out the flavours of the spices even more.


  • 2 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 2.5 cm/1 in piece root ginger, peeled and finely chopped
  • 4 tomatoes, roughly chopped
  • 1 tsp garam masala
  • ½ tsp turmeric
  • tsp salt
  • 500 g/1 lb 2 oz boneless, skinless chicken thighs, cut into thin strips
  • 1 green pepper, deseeded and cut into thin strips
  • juice of ½ lemon
  • rice, to serve (optional)


  1. Heat a wok over a medium heat and add the oil. Chuck in the cumin seeds, allow them to crackle for 10 seconds, then add the onion. Stir-fry for 3–4 minutes, or until the onion starts turning golden, then add the green chilli, ginger, tomatoes, garam masala, turmeric and salt. Mix well and stir-fry for 5–6 minutes, or until the tomatoes have started to break down and form a sauce.
  2. Add the chicken and green pepper, reduce the heat to low and simmer, stirring occasionally, for 12–15 minutes, or until the chicken is cooked through. Add the lemon juice and give it one last mix. Serve immediately with rice, if liked.