Chicken Karahi is one of the easiest dishes to cook and takes no time at all!
It’s a spicy and tangy curry that originates from North India and Pakistan. Traditionally it is cooked in a karhai/ karahi ( wok) hence the name chicken karhai but you can also use a large frying pan.

You can also use lamb, mutton or vegetables for this dish)

Here is a very simple recipe:

Ingredients:

• • Splash of oil
  • 600g boneless chicken- I used thigh pieces because that are more succulent
  • 1 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 tsp red chilli flakes (can add more if you want it really spicy!)
  • 2 tsp coriander powder (also known as dhania powder)
  • a pinch of turmeric (this is optional- it just adds a bit of colour)
  • 4 green bullet chillies (deseeded)
  • 1 tin of plum peeled tomatoes
  • 2 tbsp natural yogurt
  • salt to taste

Method

• • 1. Add a splash of oil to the wok or pan and turn hob to medium-high
    2. Add ginger and garlic paste to the pan and fry for 2 minutes
    3. Add the chicken and fry until it is all sealed
    4. Add the spices and fry for another 2 minutes until the spice is well incorporated
    5. Add the bullet chillies, plum tomatoes and yogurt and mix it all
    6. Let it cook for 20 minutes on medium to high heat and stir occasionally so that mixture doesn’t stick to the bottom.
    7. Once the gravy starts to thicken up, sprinkle fresh coriander on top.

Ready to eat!

This dish is best served with a side of cucumber raita and a hot fluffy naan.