Chicken Karela
Chicken karela pairs tender chicken with bitter gourd, spiced to perfection for a unique, comforting meal that's sure to stand out.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 100 ml Oil
- 600 g Chicken
- 500 g Karela
- 2 Onions
- 3 Tomatoes
- 2 Green Chillies
- 1 inch Ginger (finely chopped)
- 4 clove Garlic (finely chopped)
- 1 tsp Salt (adjust to taste )
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
Instructions
- 1
Add a generous amount of oil to a pan and heat it over medium heat.
- 2
Once the oil is hot, add the karela slices and fry them until they turn a light brown, about 5-7 minutes. Remove the fried karela from the oil and set aside.
- 3
In the same pan with a bit of remaining oil, add the chopped onions. Cook the onions for 4-5 minutes, stirring occasionally, until they are golden brown.
- 4
Add the ginger and garlic paste to the pan with the onions. Sauté for 1-2 minutes, until the raw smell disappears and the paste is fragrant.
- 5
Add the chicken pieces to the pan. Cook, stirring occasionally, for 6-8 minutes or until the chicken changes colour and is partially cooked through.
- 6
Stir in your spices and mix well with the chicken.
- 7
Add the chopped green chillies and tomatoes to the pan. Cook for an additional 6-8 minutes, or until the tomatoes are softened and well blended with the other ingredients.
- 8
Add the fried karela back into the pan. Mix thoroughly to combine everything. Cover the pan and reduce the heat to low. Cook for a further 15 minutes, allowing the flavours to meld and the chicken to cook fully.
- 9
Once done, remove from heat and serve your chicken karela hot. Enjoy!