Easy Chicken Karahi | Pakistani Chicken Curry
Spicy Chicken Karahi is considered a national dish of Pakistan by some fans of the dish! Full of chilli heat and complex flavours of garam masala, our version of this Pakistani Chicken Curry is both quick to make and easy to eat, as we use boneless chicken! A perfect weeknight dinner for those who enjoy a bit of spice in their food!
Ingredients
- 2 tablespoon vegetable oil
- 2 garlic cloves finely chopped
- 10 g root ginger peeled and julliened
- 2 chilli peppers finely chopped, seeds removed
- 600 g chicken breast or boneless chicken thighs cubed
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tin chopped tomatoes
- 5 g coriander roughly chopped
- 2 tbsp Greek yoghurt
Instructions
- Heat vegetable oil in a large non-stick frying pan. When hot, add the garlic, ginger and chopped chilli peppers. Fry for 30-40 seconds on medium heat.
- Add the chicken pieces, and carry on cooking for approximately 8 minutes, until the pieces are almost cooked through. Towards the end of cooking add the spices and salt and mix to combine.
- Pour the tinned tomatoes into the chicken pan, increase the heat and boil for 5 minutes until the tomato sauce has reduced by about a third. If your sauce is too thin, dust ½ tablespoon of flour all over and mix (alternatively stir in 2 tablespoon of ground almonds).
- Garnish with coriander and some chilli. Serve with rice and/or flatbreads!
Nutrition
Calories: 273kcalCarbohydrates: 8gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 96mgSodium: 909mgPotassium: 853mgFiber: 2gSugar: 4gVitamin A: 475IUVitamin C: 45mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!