The name Karahi Chicken comes from the utensil it is cooked in.
A karahi is a type of thick, circular, and deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Karahi are traditionally made out of cast iron, and look like woks with rounded bottoms. These days they are also made with other materials like stainless steel, copper and non-stick. Flat-bottomed varieties are also available now.
Karahi are useful for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosaand fish, but are most noted for the simmering of stews which are often named karahi dishes after the utensil.
Stews prepared in a karahi include “chicken karahi” and “karahi paneer.”
This is one of the quick dishes to make and it does not have a lot of spices. If you do not have a Karahi or a wok , a saucepan will do.
- 2 whole chicken breast skinned and deboned.
- 1 tablespoon coriander Seeds
- 1 tablespoon crushed Ginger
- 1 tablespoon crushed Garlic
- 1 lb Tomatoes ( 4 Medium) finely chopped
- 1 tbsp jalapenos paste(or to taste)
- 2 tablespoon oil
- ½ teaspoon freshly ground cumin
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Tomato Paste
- 1 cup chopped cilantro plus 1 tbsp for decoration
- 1 tbsp finely chopped ginger
- In a Saucepan heat the oil.
- Add coriander seeds, garlic and ginger. Stir for 1 minute or until the garlic and ginger start to stick at the bottom.
- Add chopped tomatoes, Cumin, black pepper salt, tomato paste and jalapeno. Cook for 10 Minutes.
- Rinse the Chicken and slice it thinly. Add the Chicken to the Saucepan. Mix well and cook on med heat for 15 minutes. The chicken is cooked when the meat becomes firm and it changes color. The sauce will be thick. add the chopped cilantro and mix.
- sprinkle cilantro and ginger before serving.
Serve with Naan.
Wok sits next to a karahi on a western-style stove.