Quick Kadai Chicken

Step 1

Pat the chicken thighs dry with paper towels, then cut each thigh into 1.5-inch chunks — this ensures they cook quickly and evenly in the pan.

Step 2

Slice the onion lengthwise from root to tip into thin half-moons about 1/4-inch thick, using a sharp knife and a cutting board.

Step 3

Remove the stem and seeds from the bell pepper, then slice the pepper lengthwise into 1/4-inch-wide strips, then chop those strips into 1-inch pieces.

Step 4

Pour the olive oil into a 12-inch skillet or wok and set the heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 5

Add the chicken chunks and cook, stirring once every 30 seconds, until the surface is golden-brown and no pink remains inside when you cut the largest piece open, about 8 minutes.

Step 6

Push the chicken to the side of the pan and add the sliced onion to the empty space; stir the onion constantly for 2 minutes until it turns light golden and softens slightly.

Step 7

Add the garam masala to the onions and stir constantly for 30 seconds until the spice smells strongly fragrant — this blooms the flavor into the oil.

Step 8

Stir in the tomato paste until it coats the onions and chicken evenly, then cook for 1 minute, stirring once every 15 seconds, until it turns slightly darker.

Step 9

Add the bell pepper pieces and stir everything together; cook for 4 minutes, stirring once every 30 seconds, until the peppers soften but still have a slight crunch.

Step 10

Taste the curry and add salt and pepper in small pinches until it tastes balanced and flavorful to you — adjust to your preference.