Quick Chicken Karahi
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
30 mins
-
Total Time
30 mins
-
Servings
4 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
Asian
Quick Chicken Karahi
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This quick and easy Pakistani chicken karahi recipe fills your kitchen with the most irresistible aromas as it cooks! The incredible depth of flavour in this chicken curry comes from simmering fresh tomatoes (fresh is a must!) into a thick, rich, almost sticky sauce, combined with LOTS of ginger and LOTS of garlic.
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Ingredients
- 2 tablespoons vegetable oil for frying
- 1 medium red onion, diced
- 1 tablespoon ginger, minced
- 2 tablespoons garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder or to taste
- 1 teaspoon salt
- 1 green chilli halved lengthways, seeds removed
- 900 grams (2 lb) skinless, boneless chicken thighs cut into large chunks
- 450 grams (1 lb) fresh tomatoes skins removed, chopped
- 1 tablespoon sugar
- 2 tablespoons Greek yoghurt
- coriander for serving chopped
Instructions
- Prepare the tomatoes by lightly scoring the skin with a sharp knife, making cuts in opposite directions as if you were going to quarter each tomato, but only skin-deep.
- Place the tomatoes in a bowl of freshly boiled water and let them sit for about 10 minutes. The skins should then peel off easily.
- After peeling the tomatoes, dice them into small pieces and set them aside.
- Heat the oil in a large saucepan. Add the diced onions and cook over medium-low heat for about 10 minutes, stirring occasionally, until the onions are softened and lightly browned.
- Add the minced ginger and garlic and cook for 1 minute.
- After 1 minute, add the garam masala, turmeric, ground cumin, ground coriander and chilli powder. Stir well with the onions and cook for another 1 minute, stirring continuously.
- Add the salt, two chilli halves, diced chicken thighs, tomatoes and sugar. Stir to combine. Keep the heat on medium-low, bring to a gentle simmer, cover tightly with a lid and cook for 7-8 minutes without stirring.
- Remove the lid and increase the heat to its highest setting. Cook the Karahi for 10 minutes, stirring regularly to prevent sticking. The liquid will evaporate and the sauce will thicken into a rich, concentrated consistency. Treat this step like a stir-fry: Keep it moving and don’t leave it unattended.
- Finally, add the yoghurt and stir through the curry. Remove the pan from the heat and sprinkle with chopped coriander.
Notes
- For a medium heat curry, follow the recipe with ½ teaspoon chilli powder and 1 green Thai chilli.
- For a hot curry, use 1 teaspoon chilli powder and 2 Thai green chillies
- For a mild curry, use ½ teaspoon chilli powder and leave out the chilli
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
14g
(5%)
Protein
46g
(92%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
214mg
(71%)
Sodium
844mg
(35%)
Potassium
915mg
(26%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1078IU
(22%)
Vitamin C
20mg
(22%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 214mg | 71% |
| Sodium | 844mg | 35% |
| Potassium | 915mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1078IU | 22% |
| Vitamin C | 20mg | 22% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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