This recipe for chicken karahi is a spicy one-pot dish from Pakistan and North India. It is a delicious low-calorie, low-fat dish that is quick and easy to prepare.
1/2teaspoonsalt 2 tablespoons olive or coconut oil
1tablespoonfinely chopped garlic
2tablespoonsfinely grated fresh ginger
2jalepeno peppersfinely chopped
1-2red chile peppersfinely chopped (I used red jalepeno peppers)
1/2red bell peppercut into 1-inch pieces
1/2teaspooncumin
1/4teaspoonfreshly ground black pepper
1/2cupchicken broth
6-8Roma tomatoes cut into large pieces
1teaspoonGaram Masala seasoning
2-3tablespoonschopped fresh cilantro for garnishment
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Instructions
Using paper towels, wipe the chicken breasts dry and cut them into 1-inch cubes
In a large skillet or karahi pan, heat the oil over medium-high and add the chicken cubes, searing to a golden brown. Transfer the chicken to a paper towel lined plate to drain off any excess oil.
Add the garlic and ginger to the skillet and cook for 20 seconds, just until the garlic is fragrant. Add the chopped jalepeno and red peppers, red bell pepper, cumin, black pepper, chicken broth Garam Masala and tomatoes. Add the reserved seared chicken cubes and bring the pan to a boil. Reduce the heat to low, cover the pan with a lid and cook for 5-8 minutes, until the chicken is fully cooked and the sauce is bubbly.
Sprinkle the chopped cilantro over the dish and serve at the table from the karahi pan, with naan bread and cooked lentils.
Notes
A karahi pan is actually like a Chinese wok with a rounded bottom and you can substitute a Chinese wok, or a skillet would work also.