Chicken karahi is a tomato and yoghurt based curry. It’s creamy, spicy, and just the right amount of saucy. Its fragrant flavours will quickly become one of your favourites.
- 600g chicken thighs
- 4 tbsp groundnut oil
- 1 tbsp ginger garlic paste
- 4 - 6 green chillies, depending on how spicy you like it
- Chilli powder: 1/2 - 3/4 tsp
- 1 tsp chilli flakes
- ¼ tsp ground black pepper
- 1 tsp crushed coriander seeds
- ½ tsp garam masala
- 3 tbsp greek yoghurt
- 3 beef tomatoes
- 1 tbsp coriander leaves
- 1-inch piece of ginger
Not got any ginger garlic paste? Make your own! Finely chop a garlic clove and an inch of garlic, then mash together in a pestle and mortar into a paste.
Cut the chicken thighs into 2-inch pieces.
Prep your vegetables. Slice the chillis lengthways (deseed if you don’t want it too hot), slice the tomatoes and thinly slice the ginger.
Put a large frying pan or wok over a medium-high heat and add the oil.
Cook the chicken pieces for 3-4 minutes on all sides. Add your ginger garlic paste and four (eight slices) green chillies. Mix and cook for another 2 minutes.
Add in the slices of tomatoes and salt for seasoning.
Cover and cook for 5 minutes until the tomatoes are cooked.
Add the chilli powder, chilli flakes, ground black pepper, crushed coriander seeds and garam masala. Mix well.
Finally, add the ginger and yoghurt. If you like it really spicy, add two or three more chillies alongside the yoghurt.
Cover and cook for five minutes until there’s a creamy consistency.
Garnish with coriander leaves and serve with basmati rice or naan bread.
Recipe courtesy of @famdelites on Instagram.
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