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Karahi Chicken Curry

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So Karahi Chicken Curry is not as healthy as my usual offerings are (warning sign that is the understatement of the year — the editor comments!) for that I do not apologise! But, if you are craving that true authentic take away or indeed expensive eat in restaurant curry....This is the one for you — Karahi Chicken Curry. Why I hear you ask, well 6 Tbsp of Ghee and then add in some whole spice seeds is the answer. When I first tasted this it transported me back to the other side of the world. One of those comfortable places you just want to curl up into with a spoon! It's not difficult to make, just a bit of time added to some patience and oh! Of course, a week in the gym might possibly be required after eating it! The dish utilises an Indian chef's trick of adding ghee to mellow the spices, which lends a luxurious, silky, velvety texture to the dish, as the ghee coats your tongue and makes the dish irresistibly impossible to refuse or avoid! And it's so good to eat, you just have to have this on your menu, occasionally :¬P

Click the Method tab below to see a step by step guide on how to make Karahi Chicken Curry with pictures.

coriander added to karahi chicken curry

ingredients

Here's what you need :¬)

serves 2 - 4

  • 4 Tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 1/2 tsp coriander seeds whole
  • 5 escallion or shallots finely diced
  • 1 red onion wedged
  • 3 fresh green chillies sliced twice lengthways & into 3
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 1 tsp turmeric
  • 1 tsp hot chilli powder
  • 1 tsp course sea salt*
  • 2 tsp coriander seeds to grind*
  • 6 Tbsp Ghee
  • 4 large chicken thighs
  • 1 400g tin of plum tomatoes blitzed to a pulp
  • 1 red onion wedged (optional)
  • 1 Pack mixed peppers
  • 3 Tbsp dried fenugreek leaves
  • 3 Tbsp fresh coriander
  • 1 to 2 tsp garam masala**

*Place 2 tsp coriander seeds & 1 tsp sea salt into a pestle & mortar and grind to a powder

**The freshness of the garam masala makes a difference here, if like mine you've had it for a while add two. If you are super human and just made it one will be enough;-)

method

Here's how to make Karahi Chicken Curry

Do not be daunted! As curries go this is easy to put together. There is at first some nurturing to be done and of course those blimming "browned onions" the nemesis of any curry cook! But once everything's cooking with the lid firmly in place you can wonder off, contemplate the universe, economy or do some ironing! I will stay with my pot nurturing it, just because I am "Nutty" and need to know that I am not misguiding you into some burnt offering. As always try to have all your ingredients out & ready to use in the order listed. Get ya BIG pants on pants image and lets do it.

  1. Heat a large heavy bottomed wok / pan
  2. Once hot add oil until it shimmers hot
  3. Add whole cumin & corriander seeds
  4. Allow them to sizzle & pop until they release aroma
  5. Add both your sets of onions
  6. Once they are golden brown add your green chillies*
add the green chillies
onions spice seeds green chilli

*Adding your green chillies early rather than at the end of the cooking process will mellow the heat in them and incorporate them into the entire dish.

  1. Mix your garlic, ginger & spice powders to form a paste
  2. Add your spice paste & stir fry on a low - med heat
  3. Reduce the heat to ensure the spices do not burn
add the spice paste
spice paste added
  1. Add your ghee into the browned onions let it melt
add the ghee
ghee added to onions
  1. Add your chicken & increase the heat
add the chicken
chicken added
  1. Brown the chicken on both sides
brown on both sides
chicken cooking
  1. Add the blitzed tomatoes & combine
add the tomatoes
tomatoes added
  1. Cover the dish, reduce the heat once it comes to a boil
  2. Simmer gently for 15 mins
  3. Add your fenugreek & peppers
add the peppers & dried fenugreek
peppers added with methi leaves
  1. Add wedges of extra onions if using
  2. Stir fry, then cook covered for 10 mins
  3. Check the peppers are cooked to your liking**
check the peppers are as soft as you like them
peppers cooked

**My red & green pepper were from an Indian shop & much denser than those you get in a super market and quite simply refused to cook! So it really is your call on how long they need. I prefer a slight bite to them but never raw...

  1. Remove the lid
  2. Add your garam masala
sprinkle with garam masala
garam masala added
  1. Stir to combine
  2. Add your fresh coriander & serve
finish the karahi chicken curry with corriander
corriander added to karahi chicken curry

Serving suggestion: Plain boiled or steamed rice is all you need for the perfect match to this dish, nothing else, except perhaps a heart monitor!