Karahi chicken: Difference between revisions
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This [[Chicken|chicken]] recipe from Pakistan is quick and easy to make, so long as you lay all of your ingredients out first. | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Another Mummyji recipe</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">Tasted really authentic too</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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[[Category:Pan fried]][[Category:Stir fried]] | [[Category:Pan fried]][[Category:Stir fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/ginger|#ginger]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/karahichicken|#karahichicken]] [[Special:Search/garammasala|#garammasala]] [[Special:Search/onion|#onion]] [[Special:Search/grated|#grated]] [[Special:Search/turmeric|#turmeric]] [[Special:Search/chicken|#chicken]] [[Special:Search/coriander|#coriander]] [[Special:Search/mutton|#mutton]] [[Special:Search/greenchillies|#greenchillies]] | ||
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Latest revision as of 12:52, 23 December 2021
This chicken recipe from Pakistan is quick and easy to make, so long as you lay all of your ingredients out first.
| Karahi chicken | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 671 |
| Ready in: | 45 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 31st October 2012 |
|
Best recipe reviewAnother Mummyji recipe 4.7/5 Tasted really authentic too The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125ml oil
- 1 tablespoon ginger, peeled and grated
- 1 tablespoons garlic, crushed
- 4 green chillies, finely chopped
- 3 medium tomatoes, chopped
- 1 teaspoon ground turmeric
- 800g chicken breast cut into 1½cm cubes
- 1 x 2½cm piece of fresh, ginger, peeled and cut into thin sticks
- 3 teaspoons garam masala
- 1 teaspoon salt
- 1 onion, sliced
- 1 green pepper, thinly sliced
- 4 tomatoes, quartered
- A large handful of coriander, chopped
Method
- Heat the oil in a wok to a high temperature and add the grated ginger and garlic.
- Fry until golden brown, stirring constantly, and add the chillies, chopped tomatoes and the turmeric.
- When the oil has separated, add the chicken and stir-fry until the chicken is almost cooked.
- Add the ginger sticks, garam masala, salt and water and stir until you have a thick, rich stock.
- Add the onion, pepper and quartered tomatoes and stir fry very quickly on a high heat, until the vegetables are just softened.
- Stir in the coriander and serve.
Serving suggestions
Serve with naan bread or plain, steamed rice.
Recipe source
- Lightly adapted from Vicky Bhogal's A Year of Cooking like Mummyji ISBN 074325970X
Variations
My husband really liked this recipe and wants it again, but trying it with other meat such as beef or mutton. I would like to make it with eggs.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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