Quick Chicken Karahi

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5 from 99 votes

Quick Chicken Karahi is a flavorful, mildly spiced curry prepared with chicken thighs simmered in a tomato-based sauce seasoned with garam masala, turmeric, cumin, coriander, and chili powder. The dish features tender chicken pieces cooked alongside diced tomatoes, garlic, ginger, and chilies, resulting in a vibrant, richly flavored curry balanced by a touch of Greek yogurt and sugar. The process involves softening onions and aromatics before simmering the chicken covered, allowing the flavors to meld and the meat to become succulent and tender.

Prep Time

30 mins

Total Time

30 mins

Servings: 4 servings

Calories: 396 kcal

Course: Main Course

Cuisine: Asian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 396

% 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.