Karahi is a cooking method and refers to the pot used to make this dish. A ‘karahi’ is similar to a wok but has a flat bottom, ensuring even cooking and greater depth of flavour. This Punjabi recipe carefully blends spices for a subtle yet tasty dish.
200g diced chicken breast
1x tbsp olive oil
1x heaped tbsp boiled onions
2x heaped tbsp tomato puree
1x tsp coriander powder
1x tsp mixed spice
1x tsp red chilli powder
A handful chopped coriander
1x tsp garam masala
1x heaped tbsp curry sauce
4/5 tomatoes cut into chunks
Fresh slice green chillies and ginger for dressing
Heat the olive oil in a frying pan, add the chicken and cook until brown.
Add the garlic & ginger paste, followed by the boiled onions.
Add the tomato puree, coriander powder, mixed spice, red chilli powder and mix well.
Throw in 3/4 of the chopped coriander, garam masala and curry sauce.
Leave to simmer and come together for a few minutes then add the tomato chunks.
Transfer to serving plate and dress with remaining chopped coriander and fresh chillies and ginger.