Chicken Karahi in under 30 minutes, no onions!
A tangy refreshing curry, which you can have ready in under 30 minutes.
Ingredients
- 4-5 tbsp olive oil
- 1 whole medium chicken, skinned, in pieces or 750 grams of boneless chicken
- 1.5 tsp salt
- 1.5 tsp black pepper
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 3/4 tsp turmeric powder
- 1 tsp paprika
- 3 large tomatoes, 300 grams in weight, roughly chopped
- 2-3 green chillies, finely chopped to taste
- 150 ml natural yoghurt
- 1 tsp garam masala
- 1 tbsp julienned ginger garnish
- 1 handful of fresh coriander, finely chopped garnish
Instructions
- Heat the oil in a karahi or saucepan, keep the heat on high and add the salt, black pepper and chicken. Stir through until the chicken has browned.
- Then add the ginger, garlic, paprika, coriander powder, cumin powder and turmeric. Stir through for a minute or so, until the garlic ginger smell has reduced.
- Then add the tomatoes, green chillies and natural yoghurt, cover the karahi or pan with a lid and let it cook for 10 minutes. Keep stirring at intervals to check the chicken is not sticking to the pan, if it is sticking, add splashes of water.
- Remove the lid and let the chicken cook for a further 5 minutes until the masala has dried out and you can see the oil is separating from the masala. You can break up any tomato skins you see at this stage to create a smoother masala.
- Add the garam masala and stir through.
- Garnish with the julienne ginger and fresh coriander. Serve with naan or chapati.
