Kadhai Murgh With Bell Pepper (Capsicum) Recipe

Name: Kadhai Murgh With Bell Pepper (Capsicum)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks; 1/2 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 cup vegetable oil; 2 onions, sliced thin; 2 green bell peppers, cut into thin strips; 4 green chile peppers, halved lengthwise; 1/2 teaspoon cumin seed; 1/2 teaspoon coriander seed; 1/2 teaspoon whole black peppercorns; 1/2 cinnamon stick; 6 whole cloves; 1 black cardamom pod; 1/4 teaspoon fennel seed; 1/2 cup water; 2 tablespoons coconut milk powder; 1/2 teaspoon ground red pepper; salt to taste; 1/4 cup chopped fresh cilantro

Servings: persons

1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 cup vegetable oil
2 onions, sliced thin
2 green bell peppers, cut into thin strips
4 green chile peppers, halved lengthwise
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon whole black peppercorns
1/2 cinnamon stick
6 whole cloves
1 black cardamom pod
1/4 teaspoon fennel seed
1/2 cup water
2 tablespoons coconut milk powder
1/2 teaspoon ground red pepper
salt to taste
1/4 cup chopped fresh cilantro

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.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks, 1/2 teaspoon salt, 1/2 teaspoon ground turmeric, 1/4 cup vegetable oil, and more.

Yes, Kadhai Murgh With Bell Pepper (Capsicum) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kadhai Murgh With Bell Pepper (Capsicum)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions