Kadai Chicken Curry


In the early stages of planning a trip to India later in the year, I thought it was an absolute must that I learn to love Indian curries before I go. I have always loved Thai curries, with the crisp chilli, lime, coconut and coriander flavours in their dishes. I have always been a bit more hesitant on Indian curries – I am less of a fan of creamy dishes, and I have always struggled with the spices used. This year is the year where that all changes – and as I’m sure many of you can appreciate, when you cook something yourself it is a lot harder not to like it! So I thought I’d try and make some Indian curries from scratch. Wish me luck! 🙂


  • 400 g chicken
  • 3/4 c capsicum
  • 1/2 onion
  • 1 c tomatoes
  • 1 chilli
  • 1/2 t cumin
  • 1/2 c onion
  • 1 t ginger
  • 1 t garlic
  • salt
  • 1 t garam masala
  • 1/4 c cream
  • fresh coriander


  1. Heat a pan and fry the capsicum and onion in the oil. Set aside.
  2. Next cook the chilli, cumin, onions, ginger and garlic.
  3. Add the chicken and cover and cook so that it is almost cooked.
  4. Add garam masala.
  5. Add the tomato and cook until thick.
  6. Add the cream.
  7. Serve with coriander.


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