THE HIGH-HEAT WOK-BIRD

(Our Play on Chicken Kadhai)

THE HIGH-HEAT WOK-BIRD

Ingredients: 500g Chicken thighs (3cm chunks), 1 Red bell pepper (thick petals), 1 Green bell pepper (thick petals), 1 tsp Turmeric, 1 tsp Chili powder, 1 tsp Coriander powder, 2 tbsp Oil, 1 tbsp Ginger-garlic paste...

Ingredients

  • 500g Chicken thighs (3cm chunks)
  • 1 Red bell pepper (thick petals)
  • 1 Green bell pepper (thick petals)
  • 1 tsp Turmeric
  • 1 tsp Chili powder
  • 1 tsp Coriander powder
  • 2 tbsp Oil
  • 1 tbsp Ginger-garlic paste

Cooking Method

  1. The Scorch Heat oil in a wok or heavy pan on high heat; fry chicken until the edges are charred and browned.
  2. The Bloom Add spices, ginger-garlic paste, and a 25ml splash of water to bloom the oils.
  3. The Scorch Toss in the pepper petals; fry on high heat for 3 minutes until the veg has a slight char.
  4. The Marriage Add 2 tbsp tomato purée and toss vigorously until the sauce grips the meat and veg.
  5. The Final Flourish Finish with fresh ginger matchsticks and a rub of dried fenugreek leaves.

Cuisine: Indian

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