Chicken karahi
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Chicken karahi

By Sumayya Usmani

This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice

  • Prep:15 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 389
  • fat 23g
  • saturates 8g
  • carbs 4g
  • sugars 0g
  • fibre 1g
  • protein 40g
  • salt 1.12g

Ingredients

  • 2 tbsp ghee
  • 6-8 large tomatoes , roughly chopped, about 800g
  • 4-5 large green chillies
  • 6-8 whole black peppercorns
  • 1 whole chicken , cut into 24 pieces, kept on the bone but skin removed
  • rice, naan or roti, to serve
  • 1 tbsp unsalted butter
  • 2-inch piece ginger , cut into thin strips
  • large handful coriander , leaves picked and finely chopped
  • 2 limes , cut into wedges

Method

  1. Heat the ghee in a karahi or heavy-based pan over medium heat. Add the tomatoes and fry well for 5-6 mins or, until soft and starting to break down, stirring occasionally. Add the whole green chillies, black peppercorns and 1 tsp salt and fry for 2-3 mins until fragrant. Add the chicken and stir to coat well.

  2. Cover with a lid and cook for 15-20 mins then remove the lid and cook for further 20-25 mins until thickened, most of the liquid has evaporated and the tomatoes are broken down and sticky. Season to taste and garnish with the butter, ginger, and coriander. Serve with lime wedges to squeeze over the top, and rice, naan or roti, if you like.

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