Quick Chicken Karahi
This quick and easy Pakistani chicken karahi recipe fills your kitchen with the most irresistible aromas as it cooks! The incredible depth of flavour in this chicken curry comes from simmering fresh tomatoes (fresh is a must!) into a thick, rich, almost sticky sauce, combined with LOTS of ginger and LOTS of garlic.
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Equipment
- 1 x large saucepan with lid
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 ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder - or to taste
- 1 teaspoon salt
- 1 green chilli - halved lengthways, seeds removed
- 900 grams (2 lb) skinless, boneless chicken thighs - cut into large chunks
- 450 grams (1 lb) fresh tomatoes - skins removed, chopped
- 1 tablespoon sugar
- 2 tablespoons Greek yoghurt
- coriander for serving - chopped
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.2 tablespoons vegetable oil, 1 medium red onion, diced
- Add the minced ginger and garlic and cook for 1 minute.1 tablespoon ginger, minced, 2 tablespoons garlic, minced
- 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.1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon chilli powder
- 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.1 teaspoon salt, 1 green chilli, 900 grams (2 lb) skinless, boneless chicken thighs, 1 tablespoon sugar, 450 grams (1 lb) fresh tomatoes
- 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.2 tablespoons Greek yoghurt, coriander for serving
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: 396kcal | Carbohydrates: 14g | Protein: 46g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 214mg | Sodium: 844mg | Potassium: 915mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1078IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 3mg
