Simple Chicken Karahi Recipe
User Reviews
4.9
39 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
4
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Calories
655 kcal
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Course
Main Course
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Cuisine
Indian
Simple Chicken Karahi Recipe
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Chicken Karahi, or Kadai chicken, is on every Indian takeout menu, and with good reason! It is a delicious curry, full of flavor and with a nice spicy kick. This recipe for Simple Chicken Karahi uses some clever tricks to make a fantastic restaurant-style curry at home. It is easy to make, and you will be blown away by the taste!!! Serve this Kadai Chicken with your favorite naan or roti and enjoy an authentic tasting curry at home!
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Ingredients
For the curry base
- 2 onions peeled and roughly chopped
- ¼ cup oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated/minced
- ¾ cup crushed tomatoes
- ¼ cup water
For the spice blend
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper (see note 2)
- 1 teaspoon sweet paprika
- 1 teaspoon ground fenugreek powder
- 1 teaspoon black pepper
- ½ teaspoon Turmeric
- 1 teaspoon salt
- 1 tablespoon oil
For the curry
- 1 onion (see note 1)
- 6 chicken thighs boneless and skinless
- 2 tablespoons oil
- ½ tablespoon ginger grated/minced
- 2 green chilies sliced (see note 2)
- fresh cilantro chopped
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Instructions
Make the curry base
- Heat the oil in a large pan or skillet (you can use a wok), then fry the chopped onions over medium-high heat until soft and starting to color at the edges. Around 10 minutes.¼ cup / 60 ml oil2 onions
- Pour the onions and the oil into a blender or food processor. Add the minced garlic, grated ginger, crushed tomatoes, and water— blitz to a puree.3 cloves garlic 1 tablespoon ginger¾ cup / 185 g crushed tomatoes¼ cup / 60 ml water
Making the curry
- Start by making the spice blend - Mix all the spices in a small bowl and set to one side.2 teaspoons ground coriander2 teaspoons ground cumin½ teaspoon cayenne pepper1 teaspoon sweet paprika1 teaspoon ground fenugreek powder1 teaspoon black pepper½ teaspoon turmeric1 teaspoon salt
- Peel and roughly chop the onion and cut the chicken thighs into bite-sized chunks.1 onion6 chicken thighs
- In the same pan, you cooked the onion base in, heat the oil until shimmering. Fry the chicken for 5 minutes, then add in the chopped onions and cook for 2 minutes.2 tablespoons oil
- Add the remaining oil, grated ginger, and sprinkle over the spice blend, cook for 2 minutes.1 tablespoon oil½ tablespoon ginger
- Add the curry base, bring to a simmer and cook for 15 minutes over medium-low heat.
- Bring the curry to a boil and cook over high heat, frequently stirring, until the sauce starts to separate roughly 7-10 minutes.
- Once cooked, finish the dish with chopped fresh green chilis and plenty of cilantro.2 green chilies fresh cilantro
Notes
- You can use brown, white or yellow onions for this.
- The cayenne pepper and green chilies give this curry its spice. But feel free to leave them out for a mild curry, or to increase them for a spicer one.
Nutrition Information
Show Details
Calories
655kcal
(33%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
53g
(82%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
13g
Monounsaturated Fat
27g
Trans Fat
1g
Cholesterol
166mg
(55%)
Sodium
854mg
(36%)
Potassium
670mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
600IU
(12%)
Vitamin C
14mg
(16%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 53g | 82% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 854mg | 36% |
| Potassium | 670mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 14mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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