Chicken Karahi
(Serves 2 | total prep and cooking time 30-40 mins plus marinating time)
Ingredients
- 2 chicken breasts (or equivalent thighs) cut into 1-inch pieces
- marinade (2 tbs yoghurt, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp ground ginger, pinch garam masala, 1/2 tsp tumeric, pinch salt)
- 1 small onion - very finely chopped
- 3-4 cloves of garlic - finely chopped
- 1-2 inch piece of ginger - finely chopped
- teaspoon finely chopped chilli (optional)
- cumin seeds (approx 1 heaped teaspoon)
- coriander powder (1 teaspoon)
- cumin powder (1 teaspoon)
- tumeric (1/2 teaspoon)
- 3 tomatoes - chopped
- 1 tablespoon tomato purée
- 1 tablespoon finely chopped coriander
- salt to taste
- water
Method
- mix the marinade in a large bowl and stir in the chicken pieces. Cover and refrigerate for a minimum of 2 hours but overnight is better
- heat a large frying pan and place the chicken and all the marinade in it. Fry it until the marinade dries out and the chicken starts to colour. Set aside
- heat some oil in a saucepan or sauté pan and add the cumin seeds. Fry until they start to colour
- fry the onions, garlic, ginger and chilli (to make sure they are finely chopped and made into a paste consistency you can do this in a food processor)
- add the dry spices
- add the tomatoes and tomato purée and stir well
- add the chicken and stir well
- add coriander, salt and pour in a little bit if water
- cover and cook for 20-30 mins until the chicken is cooked. Add more water if it dries out
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