How to make Mallika Basu's Kadai Chicken recipe

When it comes to quick Indian cooking, you can't beat Kadai Chicken.

A Kadai is a like a wok, with a heavy base and two equal handles. So Kadai Chicken is our answer to a wok stir fry, and the perfect spicy week day dinner. I make my own curry powder for this, but you could just as easily reach for a store bought version.

Kadai Chicken is best served with Indian flatbreads like roti and paratha. Roll it up and dinner is a wrap.

Ingredients (Serves 2)

500gm chicken thigh, skinless and boneless

1 bay leaf

2 inch stick cinnamon

1 large onion

2 medium tomatoes

1 tsp finely grated ginger (or paste)

1 tsp finely grated garlic (or paste)

2 tsps curry powder

1 tsp garam masala

Handful of fresh coriander

Salt to taste

2 tbsp oil

Method

Chop the onion and tomatoes into little pieces and cut the chicken into large bite-sized chunks.

In a wok, bring the oil to heat over a high flame. When it starts sizzling, throw in the chopped onion and stir on a high heat for 10 minutes until it turns soft and golden brown.