Karahi Chicken Food

KARAHI CHICKEN CURRY

Steps:

• Combine all the spice mix ingredients. Set aside.
• Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer.
• Cook until the chicken is just done. This takes about 10-12 minutes.
• Drain the chicken and set aside.
• Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
• Heat a frying pan over medium heat. Add the oil.
• When the oil starts to shimmer add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
• Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
• Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
• Add the diluted tomato paste. Stir to combine and cook for about a minute.
• Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
• Add another 6 oz of curry base. Stir to combine and cook until it craters.
• Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the chicken stir to mix. Simmer for about 3 minutes.
• Add the fresh chopped tomatoes, cilantro and lemon juice and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
• Add the cream. Stir to combine. Serve. Enjoy!

PAKISTANI CHICKEN KARAHI

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

CHICKEN KARAHI

Steps:

• Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
• Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices.
• Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.

CHICKEN KARAHI

Steps:

• Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water.
• While the above is being done, in a separate "karahi", which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes.
• Before serving sprinkle on chopped cilantro and serve in the Karahi, with hot pita bread or any available Indian bread from the market.
• The dish is best eaten fresh off the stove with "Dal" as an accompaniment.

MIR'S CHICKEN KARAHI

Steps:

• Heat oil.
• Add chicken.
• Fry on low hear till the water in the chicken dries.
• After the water dries fry the chicken in the oil till it turns light brown.
• Add salt, red pepper, ginger and garlic.
• Cut tomatoes and add in the chicken.
• Cover the wok/pot and cook at low heat.
• Let the tomatoes cook and when you see the oil on the chicken, sprinkle fresh coriander.
• Chicken Karahi is prepared.
• Serve Hot!
• P.S: You can also add 1 tbsp of Achar Gosht Masala available at the Asian grocery stores.

PAKISTANI CHICKEN KARAHI

Steps:

• Prep all the components - chop the chicken, crush the garlic and ginger into a paste, separate tomatoes, gather all spices, chop chiles, julienne ginger, and choppped cilantro leaves
• Set a wok over high heat and add the oil. Once hot, add the chicken and a generous sprinkle of salt. Cook while stirring until the chicken is cooked on the exterior
• Add the garlic and ginger paste and saute for 30 seconds. Add the whole peeled tomatoes and cook while stirring for 5-10 minutes until the tomatoes start to break down. Crush the tomatoes with a spatula to develop the sauce
• Add the spices and stir into the sauce. Let the sauce reduce for another 5-10 minutes until it is fairly thick.
• Toss in the chiles, and butter if using. Let the sauce reduce further until your desired consistency. It should be fairly thick and glossy. Turn off the heat. TASTE IT! Add salt to enhance the flavors.
• With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti, or eat as is.

ONE-POT PAKISTANI CHICKEN KARAHI

Steps:

• Heat oil in a stock pot over medium heat. Add garlic and ginger; cook until fragrant, about 2 minutes. Add chicken pieces, tomatoes, salt, and red pepper flakes. Cover and cook over high heat, stirring every 5 minutes, until mixture has thickened, about 20 minutes. Add green chiles and water; cook and stir, uncovered, until water mostly evaporates, about 15 minutes more. Top with cilantro leaves.

KARAHI CHICKEN

Steps:

• For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
• Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
• For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.