Chicken karahi recipe

Name: Chicken karahi recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 18.20 gm light extra virgin olive oil; 600g chicken tenderloins; 1 brown onion, finely chopped; 3 tsp finely grated ginger; 3 garlic cloves, crushed; 1 fresh long green chilli, deseeded, finely chopped, plus extra, sliced, to serve; 5.00 gm ground cumin; 2 tsp ground coriander; 1/2 tsp turmeric; Pinch chilli powder; 2.50 gm sweet paprika; 400g can finely chopped tomatoes; 2 fresh or dried bay leaves; 1 tsp garam marsala; Greek yoghurt, to serve; Fresh coriander sprigs, to serve; Steamed rice, to serve; Naan bread, warmed, to serve

4.5

(12)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Alison Adams

family friendly family dinner quick

Instructions

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Step 1

Heat the oil in a large wok over high heat. Add the chicken and cook for 3 minutes each side or until golden. Use tongs to transfer to a plate.

Step 2

Add the onion to the wok and reduce the heat to medium. Cook, stirring often, for 5 minutes or until soft. Add ginger, garlic and green chilli and cook, stirring, for 2 minutes or until aromatic. Stir in the cumin, coriander, turmeric and chilli powder and sweet paprika.

Step 3

Add the tomato and bay leaves to the wok along with 80ml (1/3 cup) water. Season with salt and lots of black pepper. Simmer, stirring occasionally, for 12 minutes or until thickened. Turn off the heat.

Step 4

Return the chicken to the wok. Cover and set aside for 2 minutes to rest. Stir in the garam marsala. Top with yoghurt and sprinkle with coriander sprigs and extra chilli. Serve with rice and naan bread.

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