Chicken Karahi
A spice binge dancing in an iron pot! Chicken punch curry with coarsely ground spices
Description
A dish using a deep iron pot called Karahi (Kadai), stir-fry-simmering chicken, large-cut tomatoes, and green peppers with coarsely crushed whole spices on high heat while evaporating moisture.
Restaurants serving Chicken Karahi
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Tomato
- Green peppers
- Garlic ginger paste
- Coriander seeds
- Cumin seeds
- Red chilies
Instructions
- Dry-roast whole spices like coriander seeds, cumin seeds, red chilies, and crush coarsely to make special masala.
- Heat generous oil in a Karahi (or deep pan), fry chicken until surface browns, add garlic-ginger, cubed tomatoes, and green peppers.
- Fry on high using tomato moisture, add coarse masala and salt, cook until oil separates and spicy sauce coats chicken gooey-ly to finish.
Learn more Spice, substitutes, tips
Key spices
Citrus-like aroma of coarse coriander and chili stimulation
Substitutes at Japanese supermarkets
Pork thigh (not Indian food but as a punchy arrangement)
Pairing
Tandoori Naan、Plain rice
Trivia
[Hardcore] Using whole spices coarsely crushed right before cooking instead of powder spices makes the spice aroma burst in the mouth upon chewing. A wild curry heavily ordered by men at Dhabas (diners).
Eating tips & etiquette
[Unique Eating] Top heavily with julienned raw ginger and fresh cilantro, powerfully scooping it up with naan along with the spicy meat!
Allergen
Chicken