Karahi chicken

From Cookipedia


Recipe review

Another Mummyji recipe

4.7/5

Tasted really authentic too - The Judge

Karahi chicken
Karahi chicken
Servings:Serves 4
Calories per serving:671
Ready in:45 minutes
Prep. time:20 minutes
Cook time:25 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:31st October 2012

This chicken recipe from Pakistan is quick and easy to make, so long as you lay all of your ingredients out first.


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Method

  1. Heat the oil in a wok to a high temperature and add the grated ginger and garlic.
  2. Fry until golden brown, stirring constantly, and add the chillies, chopped tomatoes and the turmeric.
  3. When the oil has separated, add the chicken and stir-fry until the chicken is almost cooked.
  4. Add the ginger sticks, garam masala, salt and water and stir until you have a thick, rich stock.
  5. Add the onion, pepper and quartered tomatoes and stir fry very quickly on a high heat, until the vegetables are just softened.
  6. Stir in the coriander and serve.

Serving suggestions

Serve with naan bread or plain, steamed rice.

Recipe source

  • Lightly adapted from Vicky Bhogal's A Year of Cooking like Mummyji ISBN 074325970X

Variations

My husband really liked this recipe and wants it again, but trying it with other meat such as beef or mutton. I would like to make it with eggs.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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