Quick chicken Karahi
This quick recipe for chicken karahi is bursting with aroma. The depth of flavour comes from how the tomatoes are reduced into a thick, rich sauce during cooking. Not to mention the excellent blend of herbs and spices that further compliments the curry. It's typically served with naan or roti. So, get ready to have your taste buds tantalised!
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Servings: 4 servings
Calories: 562kcal
Ingredients
- 2 tablespoons vegetable oil - for frying
- 100 grams red onion - diced
- 1 tablespoon ginger - finely grated
- 2 tablespoons garlic - finely grated/crushed/minced
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- 1 teaspoon salt
- 1 green Thai chilli - halved lengthways, seeds removed
- 800 grams chicken thighs - skin and bone removed, cut into large chunks
- 450 grams fresh tomatoes - skins removed, chopped
- 1 tablespoon sugar
- 2 tablespoons Greek yoghurt
- coriander for serving - chopped
Instructions
Start with the prep:
- To de-skin the tomatoes, score the skins lightly with the tip of a sharp knife.
- In a bowl, cover the tomatoes with boiling water. Leave them until the skins start to pull away from the tomatoes. This should take about 5 minutes.
- Drain the water and peel off the skins. Roughly chopped the tomatoes and set aside.
- De-bone the chicken thighs and remove the skins.
- Cut the chicken into large chunks, each thigh halved or cut into thirds, depending on the size of the thighs.
- Measure out all the spices into a bowl - garam masala, turmeric, ground cumin, ground coriander and chilli powder.
- Dice the onion.
- Half the chilli and remove the seeds.
- Crush or grate the garlic and ginger.
- Chop the coriander for serving.
Let's cook the Karahi!
- Heat the oil over a medium heat in a large, lidded saucepan or wok.
- Add the onions and fry until soft and golden, about 10 minutes. Turn the heat to low if the onions brown too quickly.
- Add the ginger and garlic and cook together for 30 seconds to release the flavours.
- Add all the spices you mixed together earlier - garam masala, turmeric, ground cumin, ground coriander and chilli powder. Stir through.
- Add the salt, two chilli halves, chicken chunks, chopped tomatoes and sugar. Stir well and ensure everything is coated in the spices. Bring it up to a gentle simmer.Cover the saucepan with a lid.
- Over a medium-low heat, cook for 7-8 minutes, or until the tomatoes are soft and starting to break apart.
- Remove the lid and gently break any large pieces of tomato up with a fork.
- With the lid now removed, turn the heat to very high and cook the curry for 10 minutes, or until the tomatoes have reduced down into a thick, rich sauce. Important: Don't walk away from the curry, you need to keep moving it around every 30 seconds or so. Keep scraping the bottom of the pan to ensure it's not sticking.
- Check that the chicken is cooked through. The chicken juices need to run clear with no pinkness.
- Turn the heat to low and stir through the Greek yoghurt.
- Check for salt and add more to taste. Remove from the heat.
- Scatter over the chopped coriander and spoon into serving dishes.
- Serve with a side of steamed rice, naan or roti.
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
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 562kcal | Carbohydrates: 13g | Protein: 35g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 760mg | Potassium: 773mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1189IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 2mg