Learn how to make chicken karahi, a gorgeous type of chicken curry.The ‘karahi’ in chicken karahi refers to the type of utensil used to cook the chicken. It is a large open bowl with handles, similar to a wok.
Serves 4-6 | Preparation Time: 15 minutes | Cooking Time: 30-40 minutes
- 1 kg Whole Chicken (skin off, cut in pieces)
- 2 Medium Onions
- 2 Medium Tomatoes
- 1/2 Cup Passata
- 3 tablespoons Olive Oil (or similar)
- 1/2 Cup Yoghurt
- 1 tablespoon Garlic & Ginger Paste
- 1 teaspoon Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Coriander (Dhaniya)
- 1 teaspoon Ground Cumin (Jeera)
- 1 teaspoon Ground Turmeric (Haldi)
- 1/4 teaspoon Red Chilli Powder
- 1/4 Cup Chopped Coriander
- Thinly slice the onions.
- Add oil to a ‘karahi’ (or wok) on a high heat, and add in the onions. Brown the onions well, stirring at regularly intervals.
- Add in the spices, salt, garlic & ginger paste, passata and tomatoes and stir into the onions.
- Cook the tomato and onion base until you see the onion bubbling through the tomato. Add a little water or turn down to a medium heat to avoid the mixture sticking to the pan.
- Stir in the chicken, and cook for a few minutes (until the chicken changes colour)
- Place a large lid over the karahi/wok, and cook the chicken on a low/medium heat for approximately 15 minutes.
- Remove the lid, and stir the chicken. You will notice that there is more sauce due to the chicken releasing water as it cooks. Place the lid back on the pan and cook for a further 10 minutes.
- Remove the lid, and it is entirely up to you how dry/thick you would like the sauce to be. I prefer a thicker chicken karahi (which is achieved by cooking the chicken on a medium heat for a further 10 minutes with no lid).
- Garnish with coriander.
Serve and enjoy 😀