Karahi Chicken Curry
How to make traditional Karahi Chicken. Our healthy Pakistani curry recipe features chicken breast chunks, spicy tomato sauce & fresh ginger.
Servings: 4
Calories: 371kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Wok
- Wooden spoon or spatula
Ingredients
- 2 tbsp Canola Oil
- 1 tsp Cumin Seeds
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 2 Green Chilies finely chopped
- 4 Chicken Breasts cut into 2 inch chunks
- 2 Large Tomatoes finely chopped
- 1 tbsp Tomato Paste
- 1/4 cup Greek Yogurt
- 1/2 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Turmeric
- Kosher Salt
- 2 tbsp Unsalted Butter
Garnish
- 2 inch Ginger peeled and julienned
- 1/4 cup Cilantro chopped
- 10 Mint Leaves
Instructions
- Heat the oil in a wok over medium heat. When hot, add the cumin and allow to splutter for 30 seconds. Add the minced garlic, ginger and chilies and fry for another 30 seconds.
- Add the chicken to the pan and fry for 3-5 minutes. Add the tomatoes and cook for 5-7 minutes until softened, then add the tomato paste and the yogurt and cook for 8-10 minutes, or until the oil starts to seperate. Add the red chili powder, black pepper, turmeric and salt and cook for another 5-7 minutes until the chicken is cooked through. Add the butter before turning off the heat and letting the butter melt.
- Before serving, add the julienned ginger, cilantro, mint and stir through.
Nutrition
Calories: 371kcal | Carbohydrates: 8g | Protein: 44.1g | Fat: 17.6g | Saturated Fat: 4.2g | Cholesterol: 127mg | Sodium: 165mg | Potassium: 1008mg | Fiber: 1.8g | Sugar: 4.9g | Calcium: 102mg | Iron: 2mg