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Saturday, July 4, 2015

Chicken Karahi


During my life in Pakistan ,as a undergrad student, I was kept under  the watchful eye of my oldest sister , who was a medical student ( yes I have a doctor for each of my limbs, including  a Phd one) . One of our favorite places to eat was  this restaurent called Usmania in Karachi where they served this delicious chicken karahi.
Its a chicken curry with loads of oil! For years I have been  hunting for an easy recipe and original one until   Haffa Bexi posted this on her blog  .  The amount of oil used would probably send my cholesterol level sky rocketing !! I mean 1 cup of oil!! for just 500g of chicken!!!. So I reduced the amount of oil to 1/3 cup but even then my hubby commented about the oil  floating on top,  but didnt complain much once he started eating... .  Went down well with   store  bought Naan. For the boys I made the same thing without the chillies and the chilli powder.  I  found a bottle of dried fenugreek leaves but leave it out if you can find any.
dried fenugreek  ( available at  Agora)
 Recipe:  Chicken Karahi recipe adapted  from Haffa's Chicken Karahi recipe.

Serves 3-4 persons

500g -600g of chicken curry cut   or cut the chicken into  small pieces not jointed. ( curry cut  prepared  chicken is now available in most big supermarket in Male' City, but don't use boneless.
1/3 cup corn or sunflower oil or any other vegetable oil.
4 cloves garlic
1" piece ginger, remove 1 thin slice from it and grate the rest
1/2 cup plain yogurt( preferably greek yogurt)
250 g tomatoes
2-3 green chillies
1/2 tsp red chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried fenugreek leaves ( optional)
salt about 1 tsp
1/2 tsp ground black pepper
1/2 tsp tumeric
about 2 tbsp finely chopped coriander leaves

Place your tomatoes in the blender and blend with a few tablespoons of   water , just enough to get the blades going and puree it.

Make a paste of the ginger , garlic and chillies with a 2-3 tablespoons of water.

Heat oil in a wok or large pan , yes the whole 1/3 cup.  Add the chicken and fry till lightly golden on the outside.  Lower the heat.

Add in the ginger , garlic and chilli paste,  chilli powder, ground cumin, ground coriander, tumeric and pepper. Stir well to coat.  Cook for 1-2 minutes to cook up the spices. Don't be tempted to add water  if it catches at the bottom just  add about 2 tablespoons.

Now stir in tomatoes , fenugreek leaves ( if using) and yogurt.  Stir well .  Cover and cook till  the chicken is cooked through ( about 20 minutes), the sauce is thickened and the oil has started to float on top. If it looks too watery, remove the lid and cook a further 5-10  minutes.  Taste and add salt.

 Finely slice the ginger slice to little shreds . Stir in coriander leaves  and the shredded ginger slice.

Enjoy with Naan , or any kind of bread or flat bread.

Ps. Do check  Haffa's space , and check out  some of the lovely recipes in her blog :)


2 comments:

  1. This looks very flavourful! I wonder how it would taste with 1 cup of oil...might be too greasy for me.

    ReplyDelete
  2. Looks really delicious and flavorful...

    ReplyDelete

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