Wednesday, 14 October 2015

Chicken karahi

I always get a little anxious at how authentic the asian dishes I make are, but I like to adapt dishes to suit my preferences sometimes, so if you make this in an even tastier way, please let me know.

  • Skill level: Easy
  • Serves: 5 people
  • Preparation time: 20 mins
  • Cooking time: 30-40mins
What you will need:

2 tbsp vegetable oil
6 garlic cloves, finely chopped
2 inch ginger, peeled and grated
1 baby chicken, skin off, cut into eight pieces
1 tsp salt
3 small onions, peeled and finely chopped
3 tomatoes, chopped
1 tsp paprika
1 tsp red chilli powder
1/2 tsp turmeric
1 tbsp ground coriander
1 tbsp cumin powder
1 tbsp tomato puree
3/4 cup hot water (add more if needed)
handful coriander leaves, chopped

How to make:

1) In a pot, heat vegetable oil, add garlic, ginger, chicken and salt. Cover over medium heat for at least 5 minutes until the chicken gains a little colour

2) Add the onions, tomatoes, paprika, chilli powder, turmeric, ground coriander, cumin powder, tomato puree and hot water and mix well. Cover and leave over medium high heat for 30-40 mins, stirring occasionally. Taste to check for seasoning, and add more water if water dries up

3) Add half of the fresh coriander leaves, and stir. Then turn off the heat, and add the other half as a garnish before serving

I served with white rice, an option of salad and plain yoghurt. You can serve with roti or whatever you prefer! Delicious and straight forward to make. Enjoy :)


  1. I think it is totally fine to put your own twist on a cuisine, it's what makes food so fun! The chicken looks great and I have featured it on my weekly round up of my favourite blogger recipes

    1. Thank you so much Abida!! MashAllah you have a great blog, amazing first impressions :) I pray you go from success to success in all that you do. Thanks again :)

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