Quick Chicken Karahi Spicy Chicken And Tomatoes With Chiles Recipes

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PAKISTANI CHICKEN KARAHI



Pakistani Chicken Karahi image

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

½ cup sunflower oil
1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
¼ cup water
2 teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ginger and garlic paste
½ teaspoon red chile powder
¼ teaspoon ground turmeric
6 ripe tomatoes, roughly chopped
4 green chile peppers, finely chopped, or more to taste
1 bunch fresh cilantro leaves, finely chopped

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

QUICK CHICKEN KARAHI (SPICY CHICKEN AND TOMATOES WITH CHILES)



Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles) image

Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) Myriad spices - Kashmiri chile powder, cumin, coriander and turmeric - adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.

Provided by Zainab Shah

Categories     dinner, weeknight, poultry, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 19

1/4 cup ghee or neutral oil
3 dried whole round red chiles, preferably Dundicut (see Tip)
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon ginger paste or freshly grated ginger
1 pound boneless, skinless chicken thighs, cut into 2-inch cubes
5 Thai green chiles, 2 finely chopped and 3 slit down the middle with the root intact
1 teaspoon Kashmiri chile powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup full-fat Greek yogurt
1 to 2 tablespoons lemon juice (from about half a lemon)
1 teaspoon coarsely ground black pepper
1/2 teaspoon garam masala
1/4 cup chopped fresh cilantro
1 (2-inch) piece fresh ginger, peeled and julienned
Roti or pita, for serving

Steps:

  • Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.
  • Reduce heat to medium. Add chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.
  • Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.
  • Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.
  • Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.

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