Chicken Karahi (Wok)
Pan-cooked chicken, tomatoes and lime, warmed with ginger and chilli, a Pakistani dish. It's finished with cilantro.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 25 min · 45 min total
- medium
- 1
Prepare all ingredients before cooking. Slice thinly the 6 garlic cloves. Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
- 2
Add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm. Add 15 whole coriander seeds and 7 whole cloves.
- 3
After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.
- 4
Add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine. Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
- 5
Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, ¼ tablespoon turmeric, ½ tablespoon of salt (to taste), ¼ tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.
- 6
Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
- 7
Plate and garnish with the remaining cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
