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.
Thanks!
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
Heat the ghee in a heavy-bottomed pan. Fry the ginger and garlic for 2 minutes, then add the diced tomato, cover with a lid, and cook for 10 minutes on a medium-high heat to let the tomatoes break down. Stir occasionally, but don’t mash them.
Now add the chili powder, cumin powder and coriander powder and mix well. Cook for 3 minutes.
Turn the heat up, and add the chicken thighs, searing them and coating them well with the tomato mixture
After a minute, turn the heat to low, add salt and 1/4 cup water. Mix well and cover. Let this cook for 7-8 minutes, till the chicken is cooked through
Turn the heat to high, add the green chilies, mix well and cook for a final minute, uncovered. The curry will be semi-dry, perfect to eat with bread
Top with chopped coriander and serve hot, with naan
Recipe Note
To make this vegetarian, replace the chicken with cauliflower florets, and omit the 1/4 cup water
