Chicken Karahi — Print Recipe — The Culinary Codex

Tender chicken pieces stir-fried in a karahi (wok) with fresh tomatoes, green chilies, ginger, and a minimal but potent spice blend, resulting in a robust tomato-based curry with a distinctively fresh and fiery character.

Ingredients

1kg chicken, cut into pieces on the bone
4 large tomatoes, roughly chopped
3 tablespoons cooking oil or ghee
1 tablespoon ginger, julienned
6 green chilies, slit lengthwise
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
Fresh coriander leaves for garnish

Instructions

1 Heat oil in a karahi or heavy wok over high heat until shimmering. Add the chicken pieces and sear on all sides until lightly browned, about five minutes, allowing the natural juices to release and evaporate.
2 Add the chopped tomatoes and salt, stirring vigorously. Cook on high heat for ten minutes, crushing the tomatoes with the back of your spoon until they break down into a thick pulpy sauce.
3 Sprinkle in red chili powder, coriander powder, and turmeric. Stir well and continue cooking for another ten minutes, allowing the oil to separate from the masala, which indicates the spices are properly cooked.
4 Add half the julienned ginger and slit green chilies. Cook for five more minutes, tossing the chicken in the sauce to coat evenly.
5 Garnish with remaining fresh ginger strips, green chilies, and a generous handful of chopped coriander. Serve the karahi sizzling hot with naan bread.

Did You Know?

In Pakistan, karahi restaurants often cook the dish right at your table in a small individual karahi, and the style of the karahi itself, heavy cast iron or hammered steel, is believed to impart a unique flavor.