20 Feb 2013

Recipes: Chicken Karahi

So lately I've been quite fascinated with learning how to cook traditional Pakistani food that I grew up eating. My mom is a fabulous cook and she made it all look so easy. When I was younger I used to think most of the cooking looked ridiculously complicated and time consuming. Now that I have started experimenting I've come to realize how easy most of these dishes are. One of my all time favourite curries has to be Chicken Karahi and last night I tried it out for the first time. I looked up a few recipes online and meshed them altogether to suit my taste.

This is what I came up with!

It was actually really good and my husband and I enjoyed it :)

Ingredients: (2 Servings)
  • 1 Baby Chicken or 1 Kg of Chicken Breast Diced
  • 1/4 Cup Oil (I use Light & Mild Olive Oil)
  • 2 Tbsp Fresh Ginger (Diced)
  • 2 Tbsp Garlic Paste
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Salt (or to taste)
  • 1 Tsp Coriander Powder
  • 2 Green Chillies (Diced or Whole)
  • 3-4 Tomatoes (Diced)
  • Fresh Coriander - Garnish
In a large pan, fry the chicken in the oil until all the water has evaporated and the chicken has started to brown.

Add the diced ginger, garlic paste, red chilli, salt, coriander powder and the green chillies into the pan and stir. The green chillies are more for the flavour so if you don't like your food too spicy then don't dice them.

Add the diced tomatoes and stir. Finally lower the heat and cover the pot to let the tomatoes cook and soften. After about 15minutes lift the lid and turn up the heat again. Keep cooking until the curry has reached your desired consistency. I prefer it quite dry so I cooked for longer.

Garnish with fresh coriander and serve with naan bread and/or chapati.


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