Description
Chicken Karahi is a spicy and flavorful Pakistani curry made with tender chicken, tomatoes, ginger, and warm spices. Ready in about 30 minutes.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 can (14,5 oz) peeled tomatoes
- 2 cloves garlic
- 1 red or green chili pepper (such as a jalapeño), optional
- 1 bunch green onions
- 3 tablespoons Greek yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- Fresh cilantro
- 2-inch piece fresh ginger
- Naan bread or roti
- Vegetable oil
Instructions
- Cut the chicken thighs into large bite-sized pieces. Heat a generous splash of vegetable oil in a wok or large skillet and cook the chicken for a few minutes, stirring frequently, until lightly browned. The chicken does not need to be fully cooked at this stage.
- Press 2 cloves garlic and use a mortar and pestle to crush a 1-inch piece of fresh ginger into a paste. You can also use prepared ginger paste if preferred.
- Add the garlic and ginger to the chicken and cook for 1 minute, stirring frequently.
- Add the can of peeled tomatoes. Reduce the heat slightly and let the sauce simmer for about 10 minutes, stirring occasionally. The sauce will thicken considerably.
- Add the ground coriander, cumin, cayenne pepper, turmeric, and garam masala. Stir well until everything is evenly combined.
- Add the Greek yogurt and stir it into the sauce. Let the curry simmer gently for a few more minutes.
- Meanwhile, finely chop a handful of fresh cilantro. Cut a small piece of ginger into thin matchsticks (also known as a julienne cut). Slice the green onions and, if using, the red or green chili pepper into thin rings. Add to the curry to taste.
- Serve with white rice, naan bread, or roti.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Pakistani