Chicken karahi
35 min
*estimate per serving
Pakistani-style chicken in a thick, peppery tomato sauce.
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2 tbsp ghee
800g chicken thighs, boneless, cut up
4cm fresh ginger, grated
4 cloves garlic, crushed
5 tomatoes, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes
1 tsp black pepper, crushed
3 green chillies, slit
100g natural yoghurt
small bunch fresh coriander
4 naan or rice, to serve
1 pinch sea salt
What to do
- 1
Heat the ghee in a wide pan. Brown the chicken for 6 minutes.
- 2
Add the ginger and garlic. Cook for 1 minute.
- 3
Add the tomatoes and salt. Cover. Cook for 10 minutes.
- 4
Take the lid off. Cook on high until the sauce is thick.
- 5
Add the spices, chillies and yoghurt. Cook for 5 minutes.
- 6
Top with ginger strips and coriander. Serve with naan.
Good to know: Cook chicken until there is no pink inside.
Photo: Photo by Kunal Lakhotia on Pexels
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