Description
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
- Garlic Cloves
- Fresh Ginger
- Spanish Onions
- Tomatoes
- Green Chili Peppers
- Fresh Cilantro
- Oil
- Whole Coriander Seeds
- Whole Cloves
- Boneless Chicken Breasts
- Lime
- Ground Coriander
- Garam Masala
- Turmeric
- Salt
- Green Cardamoms
- Ground Red Chili Pepper
Instructions
- Prepare all ingredients before cooking
- Slice thinly the 6 garlic cloves
- Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate
- Add cup of oil to karai over med heat and warm
- Add 15 whole coriander seeds and 7 whole cloves
- After about 45 seconds, add 2 lbs of cubed boneless chicken
- Stir until most of the outside of the chicken is not raw
- Add the sliced garlic, ginger, juice of lime, onion, and tomatoes and stir to combine
- Cook 10-15 minutes until the chicken is cooked and the vegetables are softened
- Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, tablespoon turmeric, tablespoon of salt, tablespoon green cardamom, 1 tablespoon ground hot red chili pepper
- Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes
- Plate and garnish with the remaining cilantro