Quick Chicken Karahi

An epicurean adventure to: Pakistan

This quick and easy Pakistani chicken karahi recipe fills your kitchen with the most irresistible aromas as it cooks!

I try to avoid saying "This is my favourite curry" every time I share a new recipe, but I have to make an exception here.

Let’s just say it’s one of my top picks because it’s quick, easy and always delivers a restaurant-quality Karahi each time!

The incredible depth of flavour in this chicken curry comes from fast simmering fresh tomatoes (fresh is a must!) into a thick, rich, almost sticky sauce, combined with LOTS of ginger and LOTS of garlic.

It's typically served with naan, roti or a side of rice and slivers of fresh ginger.

What is chicken karahi?

Karahi is said to have originated from the region of Khyber Pakhtunkhwa, which used to be known as the northern frontier of Pakistan.

Cumin, green chillies, ginger, garlic, fresh tomatoes and coriander are essential ingredients that lend their distinctive flavours to this popular dish.

No water is needed during cooking. The tomatoes and chicken provide enough liquid. It's crucial to cook with the lid off part of the time to let the sauce thicken and become rich and sticky.

Karahi gets its name from the special pan in which it is lovingly prepared, known as the karahi itself, or also called a kadai, a korai or a kadhi.

It's a close relative of the wok but with its own distinct features. Unlike a wok, a karahi is usually flatter in shape, with two handles instead of one. It is commonly made from sturdy cast iron, adding to its durability and unique cooking properties.

Thankfully, you don't need a Karahi to cook a delicious Karahi!

For more curry recipes, try this aromatic beef curry with coconut milk, Nepalese chicken curry, or this oven-baked Pasanda curry. For something a little different, give this easy South African bobotie a try too!

Fast facts - Pakistan

Location	South Asia, bordered by India to the east, Afghanistan and Iran to the west, China to the north and the Arabian Sea to the south.
Language	The official language of Pakistan is Urdu. However, there are several regional languages spoken across the country, including Punjabi, Sindhi, Pashto, Balochi and others.
Population	Circa 225 million people
Trivia	Pakistan is famous for its vibrant and intricately decorated trucks. These colourful trucks are adorned with beautiful artwork, calligraphy and embellishments, reflecting the country's cultural heritage.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.

Chicken thighs, skinless boneless

We urge you to stick to chicken thighs rather than chicken breasts. Thighs are much juicier and more flavorful, unlike breasts which can often be dry and bland.

Slice the chicken thighs into large chunks - quartering each thigh works perfectly.

Or, use your favourite parts from a whole chicken, skin and bones removed, totalling about 800g.

Fresh tomatoes

The key ingredient! It's really important to use fresh, whole tomatoes instead of canned chopped tomatoes.

The riper they are, the better! We prefer the sweeter varieties like Roma tomatoes.

Score the chicken with a sharp knife, soak in hot water to loosen the skins, peel and then dice them finely.

Red onion

This can be swapped with white or brown onions.

For an authentic touch, traditional Karahis don't include onions, but many modern recipes do. We think onions add a great depth of flavour, but you can skip them if you prefer.

Garlic and ginger

Hold onto your garlic and ginger-loving hats!

This recipe uses a whopping two tablespoons of minced garlic and one tablespoon of minced ginger. It might seem like a lot, but it’s a crucial part of a Karahi.

Keep some extra fresh ginger on hand to slice into thin strips and serve on top of or alongside your Karahi.

Red chilli powder and green chilli

The recipe as is gives you a Karahi with a medium spice level - just a gentle simmer. If you prefer to adjust the heat, here are a couple of options:

• For a milder Karahi: Stick with half a teaspoon of chilli powder and skip the green chilli.

• For a spicier Karahi: Add one teaspoon of chilli powder and throw in two green chillies. Proceed at your own peril...

Sugar

Here’s a little golden rule we swear by when cooking with lots of tomatoes: Add a dash of sugar to balance out the acidity.

You can skip this step if you prefer, but a touch of sugar really helps to mellow the sharpness of the tomatoes.

Yoghurt

We like to use Greek yoghurt, but any plain, full-fat, thick yoghurt will work.

Step-by-step-instructions

1. 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.

2. 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.

3. After peeling the tomatoes, dice them into small pieces and set them aside.

4. 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.

5. Add the minced ginger and garlic and cook for 1 minute.

6. 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.

7. 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.

8. 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.

9. Finally, add the yoghurt and stir through the curry. Remove the pan from the heat and sprinkle with chopped coriander.

Serving suggestions

• Top with julienned ginger and fresh, chopped coriander. Add a good grind of black pepper if you wish.
  
• Naan bread or Roti: Naans or roti, like this Peshwari naan and garlic naan, is a perfect way to mop up every last bit of the exquisite, thick gravy from your chicken Karahi.

• Rice: Fragrant rice like this coconut basmati rice and this yellow basmati rice provides the perfect base to enjoy your curry on.

• Raita: A refreshing yoghurt-based side dish, raita helps cool down the palate and complements the spiciness of the curry.

• Salad: A simple salad with fresh greens, sliced cucumbers, green bell peppers, tomatoes and a tangy dressing.

• Pickles and Chutneys: Spicy or tangy pickles, such as onion salad or mixed vegetable pickles, along with flavourful sauces like mint sauce, mango chutney or tamarind chutney.

• Poppadoms: Thin and crispy lentil or rice-based poppadoms are a popular choice for a bit of crunch.

Storage

You can keep any leftovers covered in the fridge for up to 3 days. Just make sure to store it in an airtight container to maintain its freshness.

The flavours of the Karahi actually deepen and intensify when reheated the next day. So, don't be surprised if it tastes even better on the second round!

Reheating

To reheat your Karahi, just cover it and pop it in the microwave for about 4-5 minutes, or until it's hot all the way through.

Freezing

You can freeze the curry for up to 3 months. To defrost, simply transfer it to the fridge the day before you plan to eat it. When reheating, cover and microwave for 4-5 minutes until it's piping hot throughout.

For food safety advice, including guidance on food allergies

More curry recipes you might enjoy

Chicken Dopiaza

Nepalese chicken curry - Our most popular curry recipe!

Oven-baked Pasanda curry

Creamy butter bean curry

Aromatic beef curry with coconut milk

Easy South African Bobotie

Curry noodle salad

Chicken Handi Curry

Or read all about Spices here!