Authentic Chicken Karahi Curry
The chicken is tender and juicy while the curry has perfect balance of all the spices. It goes perfectly with bread (naan is our choice!) and makes for a perfect family dinner.
Impress the family:
- 500 grams Boneless Chicken Breasts
- 1 kilo chopped tomatoes (no need to peel)
- 1 medium red onion finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon white cumin powder
- 1/2 teaspoon turmeric powder
- 4 tablespoon vegetable oil
- 1/2 cup water
- salt to taste
- 1 tablespoon chopped coriander
- 2 - 3 green chilis (optional)
- Dash of lemon juice
- Cut chicken breasts into chunks.
- Roughly chop the tomatoes without removing the skin and mince garlic and ginger.
- Heat oil in pan on medium heat. Add the onions and sauté until they start to turn golden.
- Add ginger and garlic and cook for one minute while constantly stirring.
- Add the chicken to the pan and sauté (until the chicken has turned white).
- Add all the spices (red chili powder, garam masala, white cumin and turmeric) and cook for 30 seconds while constantly stirring.
- Immediately add 1/2 cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
- Leave to cook on medium to low heat for approximately 20 to 30 minutes or until the tomatoes have completely dissolved.
- Add more water and cook for 5 minutes longer if the chicken isn't tender yet. All the spices will infuse into the chicken and by the time it's tender they'll be infused into the chicken - yum!
- Taste and adjust spices. Add salt to taste.
- Garnish with green chilis and coriander before serving as well as a dash of lemon juice.
You can use garlic and ginger paste instead of minced ginger and garlic.
Add a little water and cook for 5 to 10 minutes longer if tomatoes haven't dissolved completely before taking off the stove.