Originating from North India, Chef Raghbir Singh has been at the Grand Hyatt hotel in Wan Chai since 1997, preparing his signature Indian curries for Tiffin. In the latest episode of The Epicurean Express, chef Singh demonstrates how to make a murgh kadhai, or a chicken curry made in a traditional kadhai pot.

Ingredients:

Serves 4

- 1kg boneless and skinless chicken, cut into chunks

- 300g mixed (yellow, green and red) peppers, cut into slices

- 300g white onion, finely chopped

- 300g tomatoes, finely chopped

- 50g tomato paste

- 50g green chilli, sliced

- 20g ginger, peeled and sliced

- 20g garlic, finely sliced

- 20g whole coriander, cumin and fennel seed, crushed

- 10g chilli powder

- 10g garam masala powder

- 50ml oil for cooking

Garnish:

- Coriander leaf, ginger, green chilli and red chilli