Chicken Karahi

Chicken karahi

This Tuesday, April 13th, marks the start of Ramadan, celebrated my muslins all around the world. For this occasion, we are welcoming Ragini to our blog this week, so she can share a recipe from her extensive Middle East and Indian knowledge in food and culture!

This semi-dry chicken curry is named for the wok (Karahi) that it is cooked in. This version, from Pakistan, uses just a few basic spices to create a flavourful, tomato rich dish that is perfect to eat with naan or roti. This dish, served on the streets of Karachi, is made everyday for Iftar, and people crowd the streetside tables to eat plates of karahi chicken and fresh naan! Best to pair it with a chopped salad of cucumber, tomato and onions, and some plain yoghurt for a complete meal.


Ragini Kashyap

Ragini, a bona fide third culture kid, is a development professional who now spends her time bringing together her three greatest loves: food, history and education. You can join her journey for meals, classes, recipes and courses @thirdculturecooks


Leave a comment