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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A karahi (also spelled karai - both pronounced the same ka-rai ) is a type of thick, circular, and deep vessel (similar in shape to a wok). This is the Pakistani chicken dish that I most often prepare and was taught to me by the owner of a Paki restaurant. Like many of their dishes, it's spicy (but not necessarily hot) and takes quite a few steps to complete. But it's MORE than worth the trouble. I always serve with Roti Ingredients:
6 garlic cloves |
1/3 tablespoon fresh ginger, minced |
2 cups spanish onions, diced |
2 1/2 cups tomatoes, diced |
2 green chili peppers, diced |
6 tablespoons fresh cilantro (including stems) |
1/2 cup oil |
15 whole coriander seeds |
7 whole cloves |
2 lbs boneless chicken breasts |
1 lime |
1 tablespoon ground coriander |
1 tablespoon garam masala |
1/4 tablespoon turmeric |
1/2 tablespoon salt (to taste) |
1/4 tablespoon green cardamoms |
1 tablespoon ground red chili pepper |
Directions:
1. Prepare all ingredients before cooking.
2. Slice thinly the 6 garlic cloves.
3. Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
4. Add 1/2 cup of oil (preferably 1/2 vegetable, 1/2 olive) to karai (wok) over med heat and warm.
5. Add 15 whole coriander seeds and 7 whole cloves.
6. After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.
7. Add the sliced garlic, ginger, juice of 1/4 lime, onion, and tomatoes and stir to combine.
8. Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
9. Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, 1/4 tablespoon turmeric, 1/2 tablespoon of salt (to taste), 1/4 tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.
10. Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
11. Plate and garnish with the remaining cilantro.
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