A wonderful main chicken curry dish from Pakistan. Enjoy it with a kachumber salad and some fresh naan bread for an authentic Pakistani meal!
Course Main Dish
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Darlene at International Cuisine
2 Tbsp ghee
1inchGingerfresh, peeled and minced
2clovesgarlicpeeled and minced
1lb. chicken breastcut into bite size pieces
2green chiliesseeded and chopped add to your heat tolerance
1 tspcumin powder
1 tsp chili powder
1 tsp salt
1/2 tspblack pepper
1/2 tsp red pepper flakesor more if you like heat
2Tbspcilantro fresh, chopped
For the raita
1/2cucumber peeled and rough chopped
1/2 cupyogurt, plain
salt to taste
In a karachi or wok heat the oil and ghee over medium high heat. Add in the garlic and ginger and stir until fragrant.
Add the chicken pieces and cool until cooked on all sides.
Reduce the heat add in all the other ingredients except the cilantro and mix well.
Cover and simmer until the chicken is cooked through and the liquid has cooked down. It should take about 20 minutes. If you have too much liquid remove the lid and cook for another 5 to 10 minutes until thickened
Serve the Karahi with the cilantro and you can also serve with additional chilies and ginger as well. It is best served hot and with some naan bread and a green coriander chutney or riata.
For the raita
In a blender or food processor mix together all the ingredients except the yogurt. One well blended stir place in a bowl and stir in the yogurt. Add salt to taste