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Monday, August 28, 2017

The Karahi

One of my favorite meals of all time is any spicy curried chicken with parathas, and this recipe is ideal for when I'm craving my favorite meal. Pakistani-style chicken karahi is different than its Indian cousin; while Indian chicken kadhai involves a drier dish with large pieces of onion, capsicum and tomato, this one is all about lots and lots of crushed tomatoes.

In a wok, heat maybe a third of a cup of oil, and add to it a kg of skinless chicken, bone-in and curry cut (I used boneless chicken but it just wasn't the same). Fry the chicken in the oil until the chicken browns a little on the outside. Add to it a spoonful of ginger paste and a spoonful of garlic paste and about 6 chopped green chillies and stir. Then add about 5 roughly crushed tomatoes and maybe a dash of paprika, plus a spoon of coriander powder and a spoon of cumin powder. Add salt to taste. Stir and cook together on low until the chicken is well cooked and the consistency of the gravy is thick and well combined. Garnish with fresh coriander leaves (and sliced ginger: optional). Serve with parathas!