Cookbook & Recipes

Chicken Karahi

Serves 4 with naan or chapati and a side dish

Prep time: 15 minutes

Active time: 25 minutes


  • 3-5 tablespoons of sunflower oil
  • 3 lbs. chicken with bone, cut into 1½-2 in pieces
  • 4 cloves garlic, minced
  • 2 + 2 inch knob of ginger root, minced + julienned
  • 4 vine-ripened tomatoes, finely chopped
  • 2+2 green thai-bird chilies, chopped into discs
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt*Handful fresh coriander, stems finely chopped, leaves reserved and set aside
  • Karahi or wok (preferably 12-14 in)


  1. Place karahi on medium heat and add 3-5 tablespoons of oil;
  2. To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;
  3. Add ginger and fry for another minute or two;
  4. Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;
  5. Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;
  6. When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue to stir fry for another 10 minutes;
  7. Add the stems of the coriander/cilantro, remaining chopped chilies, and julienned ginger (reserving some for garnish);
  8. Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger;
  9. Serve with naan or chapati. Or if you’re a rice nut like me, have it with some Basmati, even if unconventional.

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