Assalamu alaikum wa rahmatullahi wa barakatuhu!
This recipe is for a classic Pakistani dish - Chicken Karahi. The name comes from the pot in which the dish is cooked, and is just a simple chicken curry. It has a lot of sauce in it, and is perfect with rice or naan.
A Simple List of Ingredients:
1. Vegetable Oil
2. Cumin Seeds
4. Whole Chicken Pieces
6. Paprika Powder
7. Crushed Red Chilli
8. Ground Coriander
9. Ground Turmeric
10. Plum Tomatoes Tin
13. Fresh Coriander
Bismillah, let's begin!
First, to start, take a karahi. This is the traditional pot in which this dish is made. If you don't have one, a wok will do or any deep cooking pot.
Heat the karahi on a medium heat, and add a good splash of vegetable oil.
Add two teaspoons cumin seeds to the hot oil, and fry for a minute.
Peel and slice three onions, and add to the karahi.
Stir fry until the onions turn a light golden brown colour.
Next, add a whole chicken cut into pieces. You could make this with boneless chicken pieces - just add 1/2 kilo.
Fry the chicken until golden brown and sealed.
Add one teaspoon salt.
For the spices, take:
Two teaspoons paprika powder
One teaspoon crushed red chilli or chilli powder
Three teaspoons ground coriander
1/2 teaspoon ground turmeric
Throw the spices in.
Stir to combine, and fry for one minute.
Add 1/2 cup of water, bring to the boil and simmer on low heat for 20 minutes.
While the chicken simmers, take:
One can of plum tomatoes or six fresh tomatoes
Six garlic cloves
Two inch piece of ginger
Place into a jug blender and blend with 1/2 cup water.
After 20 minutes, the oil should have separated.
Add the tomato mixture in stages. Stir fry after adding each addition.
Once all the mixture has been added, cover and simmer for 10 minutes.
After ten minutes, uncover ..
.. and add a handful of chopped fresh coriander. Stir through.
Your Chicken Karahi is now ready!
Serve immediately with rice, chappati or naan - whatever you're in the mood for! For me, simple boiled rice and salad was perfect with this.