KARAHI CHICKEN CURRY
Get those great karahi chicken curry flavours with the rich, lush sauce you only get in restaurants.
Provided by romain | glebekitchen
Categories Main
Time 35m
Number Of Ingredients 23
Steps:
- Combine all the spice mix ingredients. Set aside.
- Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer.
- Cook until the chicken is just done. This takes about 10-12 minutes.
- Drain the chicken and set aside.
- Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
- Heat a frying pan over medium heat. Add the oil.
- When the oil starts to shimmer add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
- Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
- Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
- Add the diluted tomato paste. Stir to combine and cook for about a minute.
- Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
- Add another 6 oz of curry base. Stir to combine and cook until it craters.
- Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the chicken stir to mix. Simmer for about 3 minutes.
- Add the fresh chopped tomatoes, cilantro and lemon juice and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
- Add the cream. Stir to combine. Serve. Enjoy!
Nutrition Facts : Calories 500 kcal, Carbohydrate 17 g, Protein 37 g, Fat 32 g, SaturatedFat 21 g, Cholesterol 129 mg, Sodium 1210 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)
Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants.
Provided by John-louvolite
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cook Chicken, or other meat.
- You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
- Base Sauce.
- Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
- After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
- Spice Mix.
- While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
- The Curry.
- Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
- Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
- Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
- Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
- Let simmer for at least 20 mins but can be left for hours.
- 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.
Nutrition Facts : Calories 609.1, Fat 47, SaturatedFat 9.1, Cholesterol 93.9, Sodium 982.8, Carbohydrate 21.7, Fiber 3.6, Sugar 9.5, Protein 26.4
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
More about "karahi chicken curry recipes"
CHICKEN KARAHI - INSTANT POT & STOVE TOP RECIPE
From ministryofcurry.com
4.6/5 (106)Calories 347 per servingCategory Entree
- Turn the Instant Pot to Sauté mode and heat oil. Add onions, ginger, and garlic, and cook for 2 to 3 minutes or until the onions turn translucent. Use a glass lid to speed up the process. Tip: Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press Cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the brownings.
- Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.
- Close the Instant Pot lid on with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes and then release all remaining pressure by turning the pressure release valve from sealing to venting.
- Open the Instant Pot and set it to Sauté mode. Cook the chicken for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger.
CHICKEN KARAHI / KADAI CHICKEN (PAKISTANI CHICKEN CURRY)
From curiouscuisiniere.com
Reviews 112Calories 522 per servingCategory Dinner Recipes
- In a large, non-stick sauté pan with high sides or cast iron skillet, heat the oil over medium high heat. Add the garlic and ginger. Sauté for 10-20 seconds, until fragrant.
- Reduce the heat to medium low. Add the tomatoes, chilies, cumin, chili powder, salt, red pepper flakes, and turmeric. Mix well.
- Cover the pan and simmer until the chicken is cooked through and the liquid is mostly absorbed, 20 min. If there is still too much liquid after cooking for 20 minutes, remove the lid and cook, uncovered until it thickens (5-10 min).
KARAHI CHICKEN CURRY RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Curry, Main CourseServings 4Total Time 40 mins
- Pre-Prep - Add chicken and water to a pressure cooker or deep heavy bottom pan. Add bay leaf, 1/2 tbsp salt and pressure cook for 7-8 minutes. Or in a heavy bottom pan, bring to boil and then simmer for about 15 minutes till chicken is not pink and has released flavors/oil in water.
- Separate chicken from water and set aside both. Discard the bay leaf. Finley chop onion, ginger garlic. Also finely chop tomatoes separately. In same pan or cooker, add 2 tbsp oil, heat oil, add onion and ginger mixture and fry till onion is brown. Now add all spices and fry for 1 more minute. Add chopped tomatoes, salt and fry till oil separates.
- Add yogurt and mix well. Now add reserved chicken stock and bring to boil. Let it simmer at medium high heat till water has reduced to half (about 5-7 minutes). Now add in chicken and fry till chicken is fully cooked and gravy has desired consistency. (I prefer to keep gravy like pancake batter consistency because gravy will adsorb water as it sits.)
AUTHENTIC INDIAN CHICKEN KARAHI CURRY
From scrambledchefs.com
4.5/5 (209)Total Time 40 minsServings 6Calories 204 per serving
PAKISTANI CHICKEN KARAHI (EASY & AUTHENTIC) - TEA FOR …
From teaforturmeric.com
CHICKEN KARAHI RECIPE - FATIMA COOKS
From fatimacooks.net
KADAI CHICKEN RECIPE | CHICKEN KARAHI - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN KARAHI - A PAKISTANI CHICKEN CURRY
From internationalcuisine.com
CHICKEN KARAHI CURRY RECIPE | SAMINA JALIL | MASALA TV
From masala.tv
CHICKEN KORAI - MASTER THIS YUMMY INDIAN CHICKEN …
From greedygourmet.com
PAKISTANI KARAHI CHICKEN RECIPE - MIRCHI TALES
From mirchitales.com
CHICKEN KARAHI RECIPE + VIDEO | LOW CARB AND AUTHENTIC!
From twosleevers.com
CHICKEN KARAHI PAKISTANI - FOOD STREET KADAI CHICKEN RECIPE (VIDEO)
From hinzcooking.com
CHICKEN KARAHI RECIPE - EASY & DELICIOUS - CLOVE AND CUMIN
From cloveandcumin.com
KARAHI CHICKEN (KADAI CHICKEN) - MY FOOD STORY
From myfoodstory.com
CHICKEN KARAHI KEEMA - FATIMA COOKS
From fatimacooks.net
THE BEST BONELESS CHICKEN KARAHI RECIPE - INDIAN AMBROSIA
From indianambrosia.com
PAKISTANI CHICKEN KARAHI RECIPE IN 35 MINUTES! - RECIPE52.COM
From recipe52.com
CHICKEN KARAHI - AUTHENTIC CHICKEN NAMKEEN RECIPE - THE CURRY …
From greatcurryrecipes.net
CHICKEN KARAHI RECIPE A PAKISTANI CHICKEN CURRY - BELLY RUMBLES
From bellyrumbles.com
CHICKEN KARAHI RECIPE | A PAKISTANI CHICKEN CURRY – FUSION CRAFTINESS
From fusioncraftiness.com
CHICKEN KARAHI - TRADITIONAL PAKISTANI RECIPE | 196 FLAVORS
From 196flavors.com
BEST KARAHI CHICKEN RECIPE - UNTOLD RECIPES BY NOSHEEN
From untoldrecipesbynosheen.com
HOW TO MAKE AUTHENTIC CHICKEN KARAHI CURRY - EFOODS DIRECT
From efoodsdirect.co.uk
CHICKEN TOMATO CURRY RECIPE BY MASALA TRIER | TOMATO CHICKEN …
From youtube.com
HOW TO MAKE KARAHI CHICKEN | KADAI CHICKEN RECIPE
From spoonsofflavor.com
SIMPLE CHICKEN KARAHI - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CHICKEN KARAHI - EASY CHICKEN KARAHI RECIPE - DELISH
From delish.com
TOP 40 PAKISTANI CHICKEN RECIPES RECIPE52COM
From kenur.aeroantenna.com
KADAI CHICKEN RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHICKEN KARAHI RECIPE - A TRADITIONAL PAKISTANI DISH - CHISEL & FORK
From chiselandfork.com
KARAHI CHICKEN | CHICKEN CURRY RECIPE INDIAN - RUMKI'S GOLDEN …
From rumkisgoldenspoon.com
7 CHICKEN KARAHI RECIPES FOR ALL THE SPICE LOVERS
From graphicrecipes.com
KARAHI (KHORAI, KARAI, KORAI) | RECIPE IDEAS FROM CURRY CULTURE
From curryculture.co.uk
EASY KARAHI CHICKEN – BANG CURRY
From bangcurry.com
CHICKEN KARAHI RECIPE - TASTY KARAHI
From tastykarahi.com
KADAI CHICKEN RECIPE (CHICKEN KARAHI) - SPICE CRAVINGS
From spicecravings.com
CHICKEN KARAHI RECIPE | HOW TO MAKE KADAI CHICKEN - RECIPES OF …
From recipesofhome.com
CHICKEN WHITE KARAHI - PAKISTANI CHICKEN CURRY (VIDEO) - HINZ …
From hinzcooking.com
CHICKEN KARAHI RECIPE - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
AUTHENTIC CHICKEN KARAHI - TWO CLOVES IN A POT
From twoclovesinapot.com
CHICKEN KADAI CURRY | CURRY RECIPES | INDIAN FOOD | SBS FOOD
From sbs.com.au
CHICKEN KARAHI RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love