Name: Lazy Chicken Karahi | Pakistani Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Pakistani
Ingredients: 2 tbsp vegetable oil; 2 garlic cloves (finely chopped); 10 g root ginger (peeled and julliened); 2 chilli peppers (finely chopped, seeds removed); 600 g chicken breast or boneless chicken thighs (cubed); 1 tsp garam masala; 1 tsp ground cumin; 1 tsp salt; 1 tin chopped tomatoes; 5 g coriander (roughly chopped); 2 tbsp Greek yoghurt

Pakistani

Frying pan

Heat vegetable oil in a large non-stick frying pan. When hot, add the garlic, ginger and chopped chilli peppers. Fry for 30-40 seconds on medium heat.

Add the chicken pieces, and carry on cooking for approximately 8 minutes, until the pieces are almost cooked through. Towards the end of cooking add the spices and salt and mix to combine.

Pour the tinned tomatoes into the chicken pan, increase the heat and boil for 5 minutes until the tomato sauce has reduced by about a third. If your sauce is too thin, dust 1/2 tbsp of flour all over and mix (alternatively stir in 2 tbsp of ground almond).

Garnish with coriander and some chilli. Serve with rice and/or flatbreads!

Lazy Chicken Karahi | Pakistani Chicken Curry

Utensils needed:

Overview

Category

Cuisine

Tagged with