Quick Chicken Karahi
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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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
Description
Quick Chicken Karahi is a specific South Asian-inspired curry made with skinless, boneless chicken thighs cooked in a sauce of fresh peeled tomatoes and a blend of spices including garam masala, turmeric, cumin, and coriander. The method involves slowly cooking onions until soft and slightly browned, adding minced ginger and garlic, and then the spices to fully develop their aroma. The chicken and tomatoes are added next, simmered gently until the chicken is cooked through and tender. The final touch of Greek yogurt adds creaminess and a slight tang, and fresh coriander offers a herbaceous finish.
The curry balances heat from chili powder and green chilies, with sugar helping to mellow the acidity of the tomatoes. It is cooked covered over medium-low heat, allowing the chicken to absorb the complex spice blend while developing a rich sauce. The dish pairs well with flatbreads or steamed rice, making it versatile for lunch or dinner.
To adjust the heat level, vary the amount of chili powder and green chilies based on preference, as detailed in the notes. Peeling the tomatoes carefully ensures a smooth sauce texture. The recipe’s steps emphasize patience in cooking the onions gently and simmering the chicken covered to ensure juiciness.
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 cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder or to taste
- 1 teaspoon salt
- 1 green chilli halved lengthways, seeds removed
- 900 grams chicken thighs cut into large chunks, skinless, boneless, 2 lb
- 450 grams tomato skins removed, chopped, fresh, 1 lb
- 1 tablespoon sugar
- 2 tablespoons Greek yoghurt
- Coriander chopped, for serving
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
- Adjust chili powder and green chilies to control the spice level: use ½ teaspoon chili powder and 1 green chili for medium heat, 1 teaspoon chili powder and 2 chilies for hot, or ½ teaspoon chili and no chilies for mild.
- Peel and dice fresh tomatoes after blanching for about 10 minutes in boiling water to create a smooth curry sauce.
- Simmer chicken covered over low heat to keep it tender and allow flavors to meld fully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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