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Recipe Name: Kadhai Chicken  
Category: Indian Sub Category: Non Vegetarian


Prep Time Cook Time Serves
20 mins 30 mins 2



Coriander seeds   1 tsp
Cumin seeds   1/2 tsp
Fennel seeds   1/2 tsp
Cornstarch   1/2 tbsp
salt to taste
Ground turmeric   1/2 tsp
Boneless, skinless chicken breasts, cut into 1-inch cubes   200 g
Canola oil, divided   1 tbsp
Carrot, cut into 1/4-inch-thick slices   1 large
Green bell pepper, cut into 1-inch cubes   1/2 large
Red onion, cut into 1/2-inch cubes   1/2 small
Garlic, thinly sliced   2 large cloves
Red chili   1 dried
Lime juice   1/2 tbsp
Mint leaves, chopped   1 tbsp


  • Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.

  • Preheat a kadhai over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.

  • Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through.


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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 plate
Amount Per Serving
Calories 271 Calories from Fat 126
% Daily Value'
Total Fat  14 g 22%
Saturated Fat  2 g 10%
Trans Fat  0  
Cholesterol  63 mg 21%
Sodium  524 mg 22%
Total Carbohydrate  13 g 4%
Dietary Fiber   4 g 16%
Sugars   2 g  
Protein   25 g
Vitamin A   140%   * Vitamin C   70%
Calcium   10% * Iron   20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs