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Kadhai Chicken

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Preparation Time: 15 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4608 times

Ingredients:

Metric Imperial

4 skinless chicken breasts, cut into 1" pieces

2 tbsp(s) corn, peanut or olive oil

1 medium onion, very finely chopped

4 cloves garlic, peeled & very finely chopped

4cm piece fresh ginger, peeled & very finely chopped

1.25 tsp(s) salt

0.75 - 1 tsp(s) cayenne pepper

0.5 tsp(s) ground turmeric

1 small pot low-fat natural yoghurt

8 tbsp(s) tomatoes, peeled & finely chopped

For the final flavouring:

1 tbsp(s) fresh, peeled ginger, cut into very fine shreds

7-8 tbsp(s) fresh coriander leaves, finely chopped

2-3 fresh hot green chillies, finely chopped

1 tsp(s) garam masala

7-8 tbsp(s) tomatoes, peeled & finely chopped

Based on a recipe by Madhur Jaffrey. 5 Weightwatchers points per serving.

Posted by: Sarah Scott on 21 October 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Pour the oil into a well-seasoned wok, kadhai, or large non-stick lidded pan and set over a medium-high heat. When the oil is hot, put in the onion, garlic and ginger. Stir-fry for about 4-5 minutes or until golden brown. Add the salt, cayenne pepper and turmeric. Stir once or twice, then put in the chicken. Stir and fry until the chicken pieces turn opaque on the outside. Add the yoghurt and tomato. Stir and cook for 4-5 minutes or until the yoghurt disappears. Cover and cook on a medium heat for about 6 minutes, stirring now and then. Stir in all the final flavouring ingredients, cover, reduce the heat to low, and cook for a further 3 minutes.