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The Chicken Karahi Recipe

Karahi is the name of the iron skillet used to make and serve this dish into; it operates like a wok. Cooking is done over high heat; the Karahi is a kitchen utensil that can be used in many different uses. This dish is eaten out of the Karahi, with naan bread with chapatis or basmati rice.

Ingredients (for four guests):

* 2 lb. chicken breasts, diced
* 3 cloves of garlic, with a garlic press
* 1 onion, finely chopped
* 2 tablespoons. tablespoon garam masala
* 1 tbsp. ground coriander seeds
* 1/2 tsp. dried mint
* 1 bay leaf
* 1 tablespoons fresh cilantro leaves, chopped
* 1 cup liquid chicken stock
* 1 cup of water
* butter
* salt


1) Heat the butter in the Karahi, add the onion and press in the garlic. Fry these for 5 minutes, until the onion browns.

2) Stir in garam masala, ground coriander seeds, half teaspoon dried mint and bay leaf.

3) Add chicken and cook over high heat, stirring occasionally, for 5 min. Pour the chicken stock over and simmer for 8 minutes, to reduce the sauce.

4) Bring to a boil then reduce heat setting and simmer until the sauce thickens and the chicken is cooked completely.

5) Stir in the cilantro and season with salt and serve this recipe from Pakistan...

Enjoy your Chicken Karahi!