Karahi is named after the pan in which it was originally cooked-a heavy, often cast-iron pan that is similar to a wok, but rounder with a flatter base. Traditionally, meat would be simmered and stir-fried in this karahi in an open fire.
Chicken karahi distinguishing features are it's rich, tomatoey base and a fragrant finishing of green chili peppers, coriander and silvers of ginger.
Ingredients:
- ¼ cup of cooking oil or ghee
- 600g chicken breast, cut into bite pieces. You may use any part you prefer
- 500g tomatoes, finely chopped
- 5 cloves of garlic, minced
- 2 tbsp minced ginger
- salt to taste
- 2 tsp paprika or kashmiri red chili
- 1 tsp crushed black pepper
- 1 tsp chili flakes
- ½ tbsp cumin powder
- ½ tbsp coriander powder
- 2 green chillies, slit in half lengthwise
- handful or coriander, chopped
- ¼ cup ginger cut into fine matchstick pieces
Method:
Add the chicken and stir the chicken constantly until he chicken begins to take on golden colour in some places.
Add in the minced ginger and garlic. Give this a fry alongside the chicken, again stirring constantly and ensuring nothing burns. Continue to fry this until the raw smell of the ginger and garlic begins to fade.
Add all the chopped tomatoes and spices. Stir in and allow this all to cook on high, stirring to ensure nothing catches at the bottom of the pan.
Continue to cook this for 15 minutes, over high heat. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and you will see holes begin to bubble in the gravy. The chicken should be cooked through at this point once the oil rises to the top and you see the holes coming through.
Add the coriander and green chillies, stir in, turn the heat down to a low heat and allow everything to simmer together for 5 minutes with the lid still off.
Serve with the matchstick-cut ginger and additional coriander/green chilli if desire. Goes well with hot rice!
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