Spicy Chicken Curry (Chicken Karahi)

No matter where I go and how many different cuisines I eat, there’s nothing quite like spicy Pakistani/Indian food to satisfy the foodie in me. There are of course a billion and one Indian and Pakistani restaurants in the US that I could go to satisfy my cravings but very very few of them actually deliver the authentic South Asian taste, so when I’m in need of a good Pakistani meal, I cook it myself.

Now my husband and I, like most Pakistanis, like our food spicy but I do understand that not everyone can take the assault on their tastebuds that that kind of spice level delivers. So today I’m sharing a not-so-intense recipe that is spicy without being overwhelmingly so. After all, we want you to enjoy your food, not cause you to pour a gallon of water down your throat in an attempt to placate the volcano that is apparently erupting in your mouth.

chicken-curry-karahi

Ingredients:

  • 1 whole chicken, cut into small pieces (when making Karahi, traditionally the chicken leg is also cut into 2)
  • 1 cup water
  • 3 tbsps olive oil (or any other cooking oil you prefer)
  • 1 tbsp minced garlic
  • 5-6 tomatoes, diced
  • 1/4 tsp turmeric powder
  • Salt to taste
  •  1 tbsp whole coriander
  • 1 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/2tsp – 1tsp red chili powder (depending on how spicy you like it)
  • 1 inch piece of ginger cut julienne style
  • 2-3 green chillies
  • Fresh cilantro leaves for garnishing

Method:

  • In a wide cooking pot heat 1 cup water, add the minced garlic and stir
  • Add in the chicken and stir till it is all white
  • Now add the turmeric powder, salt and coriander and mix well
  • Cook on high heat for 2-3 mins than add the black pepper, red chilli powder, ginger and oil and mix well

chicken-karahi-1 

  • Continue to cook on medium heat
  • In a separate saucepan add a little oil (about a teaspoon should be enough) and put in the diced tomatoes. Cook on high heat and mash with cooking spoon as you go till it is soft and most of the water has evaporated 

tomatoes-cooking 

  • Add the tomatoes to the chicken
  • Also add the sliced green chillies and mix well
  • Cook till excess water has evaporated
  • Throw in the chopped cilantro leaves and cover and cook on low heat till oil separates from gravy and chicken is tender
  • Serve with naan bread or rice, enjoy!
chicken-curry-karahi
yummy…

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16 thoughts on “Spicy Chicken Curry (Chicken Karahi)

  1. When I was in college, my neighbors across the street had a potluck dinner every Friday whenever school was in session. Potluck means people would bring a dish and we’d all enjoy each other’s cooking. Every Friday my friend, Kamalakar would bring chicken curry and it was spicy! He promised (every Friday) to make it “not spicy” so I could eat it, but his version of “not spicy” and my version of “not spicy” were two different things. I could never eat more than two bites of Kamalakar’s chicken without dousing my mouth in yogurt afterwards. But people who loved spicy food loved it. ^_^

    Liked by 1 person

      1. Well you can do half chicken (I usually do that unless I’m expecting company :p). The proportions would go down to:

        1/2 cup water
        2 tbsps olive oil (or any other cooking oil you prefer)
        1 tbsp minced garlic
        4 tomatoes, diced
        Dash of turmeric powder
        Salt to taste
        1.5 tsp whole coriander
        1/2 tsp ground black pepper
        1/2 tsp cumin seeds
        1/2tsp red chili powder
        1 inch piece of ginger cut julienne style
        2 green chillies
        Fresh cilantro leaves for garnishing

        Like

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