More often than not, a Karahi Chicken (North Indian style) with peppers and onions, has always been my go-to curry when eating out and so I wanted to give it a try at home. After a few attempts, I’ve finally been able to enjoy it just as much in the comfort of my own home.
I won’t lie, it involves a little more work than some of the other curries, but it’s flavour is delightful, rich, gingery and plenty of depth. My take on the roasted pepper and tomato-based gravy, coupled with cooking it in a karahi, gives the curry a wonderful smoky taste, whilst the shredded ginger garnish is a must to give it that extra flavour.
I’ve made this with 4 chillies as I prefer Karahi Chicken HOT, however you can use less chillies if you prefer it mild. If you’re entertaining or simply pulling out the stops on a Saturday night, you could try this with rice and Urad Dhal (Black Lentil Dhal) to really wow your guests and serve up a feast.
Karahi Chicken Recipe
Equipment
- 1 Karahi or Wok
- 1 Blender
- 1 Frying pan
Ingredients
For the paste:
- 1 large Pointed Red Pepper
- 1 small Onion (diced)
- 2 large Garlic cloves
- 5 g Ginger
For the sauce
- 1 Cinnamon stick
- 2 Green cardamom pods
- 6 Curry leaves
- 1 tsp Cumin seeds
- 1 tsp Salt ( or to taste)
- 1/2 tsp Sugar
- 2 Garlic cloves (grated)
- 12 g Ginger (grated)
- 2 tsp Ground Coriander
- 1/2 tsp Turmeric Powder
- 1 tsp Ground Cumin
- 200 g Tinned Tomatoes (blended)
- 100 ml Water
- 3 Green Chillies
- 600 g Chicken breast (diced)
- 5 g Coriander (garnish)
- Shredded Ginger (garnish)
For the fried onions and peppers
- 1 small Onion (large strips)
- 1 Green Pepper (large strips)
Instructions
- Roast the pointed red pepper in the oven on 200°c (fan assisted) for 25 minutes until it’s cooked and skin is slightly charred.
- In a blender add the cooked pepper, 1 small onion (diced), 2 cloves of garlic and 5g ginger. Blend all the ingredients together until it’s a smooth paste.
- In a karahi or wok, add 2 tbs ghee/oil and once hot fry the cinnamon stick, cumin seeds and green cardamon pods. Let them temper for 1 minute.
- Now add the curry leaves, cooking for only a few seconds (ensuring they don’t burn) and then pour in the pepper paste. Stir the pepper paste into the oil and let it cook for approximately 10 minutes.
- Add the grated garlic, ginger and chillies, salt, coriander powder, cumin powder, turmeric powder and sugar. Let this cook for 5 minutes on a medium heat.
- Pour in the blended tomatoes and stir into the paste.
- Add 100ml water and the diced chicken breasts into the curry and allow to cook for 10 minutes on a medium heat, stirring occasionally.
- In a frying pan, add 2 tbs oil and fry the onions and green peppers on a high heat for around 5 minutes so that they are nicely charred, yet crisp.
- Mix the onion and green peppers into the chicken curry and garnish with shredded ginger, and coriander.
