Chicken Karahi
The Spice Spoon recipe - Persian/Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-5 tbsp sunflower oil
- 3 lbs chicken with bone, (cut into 1½-2 in pieces)
- 4 cloves garlic, (minced)
- 2 + 2 in knob of ginger root, (minced + julienned)
- 4 vine-ripened tomatoes, (finely chopped)
- 2 + 2 green thai-bird chilies, (chopped into discs)
- 1/4 tsp turmeric powder
- 1 tsp salt
- Handful fresh coriander, (stems finely chopped, leaves reserved and set aside)
- Karahi or wok ((preferably 12-14 in))
Instructions
- 1
Place karahi on medium heat and add 3-5 tablespoons of oil;
- 2
To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;
- 3
Add ginger and fry for another minute or two;
- 4
Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;
- 5
Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;
- 6
When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue to stir fry for another 10 minutes;
- 7
Add the stems of the coriander/cilantro, remaining chopped chilies, and julienned ginger (reserving some for garnish);
- 8
Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger;
- 9
Serve with naan or chapati. Or if you’re a rice nut like me, have it with some Basmati, even if unconventional.