26 Reviews

As written I felt this curry was a bit strong flavored. It wasn't bad, just a little too much garam masala for our liking. Next time I'll decrease it to 2 tsp and perhaps add it earlier in the cooking so the flavors have time to calm a bit. I didn't have whole coriander seeds or red chilies, so I used 1 tsp coriander powder and 1 tsp crushed red pepper flakes. It was a bit spicy, I'll decrease the pepper next time. I used boneless thighs, so it cooked very quickly. It was also very quick and easy to make.

5 people found this helpful. Was it helpful to you? [Yes] [No]
Zanni January 22, 2009

dee-licious. I will admit that I was skeptical at first, because I'm so used to marinating the chicken first. Tasted even better the next day.

4 people found this helpful. Was it helpful to you? [Yes] [No]
AD #2 August 27, 2011

I made this with shrimp instead of chicken. We thought it was great and my 4 yr old even liked it! Amazing! I didn't have red chilies so I left them out. I also used a can of diced tomatoes. Next time I will add peas in the mix as well. I

4 people found this helpful. Was it helpful to you? [Yes] [No]
Chef rmshill January 17, 2010

Very tasty, but WAY too spicy. If we make it again, we will have to do something to bring down the heat. However, if we didn't eat any extra sauce, and mixed the chicken with basmati rice, it was good.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Mark & Stacy December 01, 2008

I used diced chicken breast tinned tomato and a bit of yoghurt at the end in addition to the other ingredients-it is fantastic my DH hates tomatoes but he loved this recipe -will make frequently.

2 people found this helpful. Was it helpful to you? [Yes] [No]
nicki.johnstone November 04, 2008

I used boneless, skinless thighs and fresh red jalapeno chiles instead of dried chiles. I could not believe how delicious it is!!! I was practically licking the plate! :) However, I noticed that the heat level varied significantly depending on the chiles. I followed the quantities in the recipe both times, but the first time it was blow-your-head-off spicy, and the second time it was just medium spicy. There is really no way to tell how hot a chile is going to be when you buy it at the store. At any rate, this is one of the best chicken Indian dishes I have ever had.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Black Radish October 30, 2008

I can't believe I forgot to rate this recipe! I was just reviewing another one of your fantastic recipes and remembered about this one. Excellent flavor with just the right amount of heat. Have made it a couple of times; served it once with Chappatis (Roti) and another time with Rotis With Mint (Indian Flat Bread With Fresh Mint). TY for posting Charishma.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Galley Devil August 26, 2008

I made this first exactly as the recipe stated and it was amazing! This is the most amazing chicken I have ever tasted. I also made it again but simmered until all the juice disappeared so it had a thick layer of tomatoe paste all around. I put it in a yeast pastry dough and made little chicken filled pastries for my husbands lunch. He has suggested I add rice into the mix when I put it in the pastry, I might give it a try. Thank you so much.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Wobin August 04, 2008

Thank you for this excellent recipe. My husband loves spicy Indian food and he had never tried Kadai Chicken. He really loved your recipe. I increased the number of red chillies and left out the bay leaves and it was awesome. The chicken also really looked great. Thanks again.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Le Poonce January 24, 2008

I tried this last week and it turned out fantastic!Didnt have the fresh coriander or the bay leaves, but it still came out just great.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sanyashaila November 24, 2007
Indian Kadai Chicken