- 2 pounds Goat/Lamb or Chicken
- 1/4 cup Cooking oil
- 1 tin Small tin of tomato paste
- 1 tbsp Ghee
- 1 large Onions
- 1/2 cup Plain yogurt
- 1/2 cup Water
- 2 tbsp Ginger n Garlic paste
- 2-6 tbsp Dried Fenugreek leaves (Kasoori Methi)
- 1 tsp Ground Coriander
- 1 tomato
- 1 tsp Red Chili
- 2 green chilies
- 1 tsp Turmeric powder
- 1 tbsp garam masala
- 1 tsp Cumin Powder
- 1 tsp Kosher Salt
- pinch Nutmeg
Indie insist that making a great curry doesn’t have to be that hard at all. She says, you just need to make a right on cumin avenue, and then a left on ginger street right through to the fenugreek walk way and then soon after you end up in Chicken Karahi heaven.
If you are not familiar with making these types of curries, but have liked curry type recipes in the past, then you are sure to love Chicken Karahi. Which is one of the more popular curries that hails from Pakistani and North India. I encourage you to try it, because once you do you will be hooked. Simply purchase the basic ingredients and then the next time your in the mood for some Karahi, you will simply have everything you need in stock to make it everytime. And I’m sure that time will soon, because this curry is unbelievably tasty! Here at CCA we buy all our curry ingredients roughly every 6 months or so to keep things fresh. This allows us to prepare endless curry meals throughout the year.
Chicken Karahi is noted for its spicy notes, but honestly we don’t find it that spicy at all. It can also be prepared with goat or lamb meat instead of chicken, totally up to you. Personally I prefer the chicken kind though, it’s one of my favorites. We hope you give this creamy curry a try, and enjoy it as much as we do. Serve it alongside some naan bread, or rice and you have yourself the most amazing meal.
Chicken Karahi is made by stir frying pieces of chicken with tomatoes, green chili, ginger, and garlic in a karahi, a wok like pan that gives the dish its name. Serve alongside some fresh naan bread or rice to soak up the delicious juices.
To make the Chicken Karahi:
- Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
- Slow Cooker: Place on LOW for 3-6 hours HIGH for 6 hours. – after following the initial steps.
- Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
- Start by washing your meat off and placing aside.
- In either your wok or pressure cooker, add your ghee and cook your onions till translucent.
- Then add in your meat and all your dry spices saute for 10 minutes till meat is cooked, string often.
- Next remove the meat, add set aside.
- Now add your oil and tomato paste to the wok and fry your paste for 5 minutes.
- Add your meat back into the pot along with your garlic and ginger paste and chopped green chilies.
- Add in your yogurt, and 2 cups of water and “garam masala” spice.
- Once your dish is cooked, serve and top each plate with 2 tbsp of “Dried Fenugreek Leaves” so good.
Dried Fenugreek Leaves
Here is a our recipe for Homemade NAAN bread
Indie can hardly wait for a bowl of this delicious Chicken Karahi
Note: this dish can be made with goat , beef or lamb too. If you are cooking with goat add 1 tbsp of lime juice to the meat once rinsed and set aside.
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