Chicken Karahi
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.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- ½ teaspoon salt
- 2 tablespoons olive oil or coconut oil
- 3 to 4 garlic cloves minced
- 2 tablespoons finely grated fresh ginger
- 2 jalepeno peppers finely chopped
- 1 to 2 red chile peppers finely chopped (I used red jalepeno peppers)
- ½ red bell pepper cut into 1-inch pieces
- ½ teaspoon cumin
- ¼ teaspoon ground black pepper
- ½ cup chicken broth
- 6 to 8 Roma tomatoes cut into large pieces
- 1 teaspoon Garam Masala
- 2 to 3 tablespoons chopped cilantro for garnishment
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.
Video
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.
Nutrition
Serving: 1 | Calories: 269kcal | Carbohydrates: 10g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 600mg | Fiber: 3g | Sugar: 5g
