Chicken Karahi (Tomato and Ginger Wok Curry)
Local name: چکن کڑاہی
In short: Chicken fried hot and fast with ginger, garlic and fresh tomatoes in a wok-like karahi until the gravy clings, finished with green chilies and ginger. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 400 kcal
Karahi is both the name of the heavy, wok-like pan and the dish cooked in it, one of the most ordered meals at restaurants and roadside dhabas across Pakistan. Chicken, tomatoes, ginger, garlic and green chilies cook over high heat with little else, so the gravy tastes purely of its ingredients. The dish is done when the oil rises to the top and the sauce clings. Serve it straight from the pan with hot naan and a squeeze of lemon.
Instructions
- Heat the oil in a karahi or a wide heavy pan over high heat. Add the cumin seeds and let them sizzle for 10 seconds.
- Add the chicken and ginger-garlic paste. Fry for 8 to 10 minutes, stirring often, until the chicken changes color and turns light golden.
- Add the tomatoes, green chilies and salt. Cover and cook over medium heat for 15 minutes, until the tomatoes collapse. Mash them against the side of the pan with a spoon.
- Uncover, raise the heat to high and cook for 10 to 12 minutes, stirring, until the oil separates and the gravy is thick and clings to the chicken. The chicken should reach 74°C (165°F).
- Stir in the crushed coriander, black pepper, chili flakes and garam masala. Cook for 1 minute.
- Top with the ginger, sliced chilies and coriander, and squeeze over the lemon juice. Serve at once with hot naan.
Tips
- Use ripe, juicy tomatoes, since they make the sauce. If yours are pale, add 1 tablespoon of tomato paste and a pinch of sugar.
- Cook in a wide pan so the water evaporates quickly and the sauce thickens. For a richer version, finish with 1 tablespoon of ghee.
Questions and answers
What is the difference between karahi and regular curry?
Karahi is cooked quickly over high heat in a wok-like pan with few ingredients and a thick sauce that clings. A regular curry is usually simmered longer in a looser sauce built on onions and yogurt.
Can I make chicken karahi with boneless chicken?
Yes, but bones add flavor. If you use boneless thighs, cut them into 4 cm pieces and cook the covered stage for 10 minutes instead of 15.
How spicy is chicken karahi?
As hot as you make it. Use fewer green chilies and skip the chili flakes for a mild version. The fresh ginger adds warmth, not fire.
How long does it take to make Chicken Karahi (Tomato and Ginger Wok Curry)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Chicken Karahi (Tomato and Ginger Wok Curry)?
About 400 kcal per serving, with 34 g of protein, 12 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
