Chicken Karahi
Ingredients
- ¼ cup sunflower oil
- 1 large red onion, sliced
- 2 tbsp ginger & garlic paste
- 1 kg chicken, cut into pieces
- 4 tomatoes, diced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 ½ tsp salt
- 3 green chilli, sliced
Garnish
- handful cilantro
- 1 inch ginger root, thinly julienned
Instructions
- Heat ¼ cup sunflower oil in a large pot over medium heat. Add the chicken pieces, season with 1tsp. salt, and fry until browned. Remove the chicken from the pot and set aside.
- In the same pot, add the finely chopped onion and sauté on medium heat until translucent. Add ginger and garlic paste and fry until fragrant.
- Add the browned chicken back to the pot. Stir in the chopped tomatoes, cumin powder, coriander powder, garam masala, red chilli powder, turmeric powder, half a teaspoon salt, green chilli, and chopped coriander. Mix well to combine all the ingredients. Add ½ cup water.
- Cover the pot and simmer on medium heat for 20 minutes, stirring occasionally to prevent sticking. Ensure the chicken is cooked through.
- Uncover the pot and increase the heat to medium-high. Continue cooking for another 5-10 minutes until the curry thickens to your desired consistency.
- Serve the chicken karahi in a bowl. Garnish with cilantro and thinly julienned ginger root. Enjoy with naan or rice.