Sound exotic, right? Don’t be intimidated. This tangy and spicy Indian curry is so simple, yet so delicious. Everything you need to make this curry can be found at a local supermarket. But serve this up at your next dinner party along with a side of this and you’ll certainly impress your friends. Go ahead, tell them you took professional Indian cooking classes. Tell them you’ve traveled to India and learned all about Indian cuisine from a local in a remote village. Or better yet, just tell the truth: that you read my blog and learned awesome things about Indian cooking. For free. No passport or plane ticket necessary. 🙂
I’ll start with the title for a little language lesson. It’s not complicated at all. “Karahi” is just the name of a type of pot you cook in. It’s like a smaller, thicker version of a wok. Traditionally, it’s made out of caste iron but these days you can find it made of all kinds of material, from stainless steel to the non-stick stuff. So, if you have a large cast iron pot, use that. But if you don’t, just go ahead and use any large pot with a lid.
Second, if you really wanted to, you could make this dish with boneless chicken, and even just with white meat. However, you’ll lose a little flavor by removing the bones. Only using white meat will make this dish healthier and if you can find white meat with the bone in, you won’t lose much flavor at all! Enjoy!
- 1/2 chicken cut into large pieces, skinned and bone in
- 3 tablespoons vegetable oil
- 1 large yellow onion, sliced thinly
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1-2 teaspoons ground red chili powder (adjust spice to your preference)
- Salt to taste
- 1-5 tablespoons of water
- 1 can of petite diced tomatoes
- 1 jalapeño, cored and sliced into 4 large pieces
- 4 tablespoons fresh cilantro, chopped coarsely
- Heat oil in a karahi or a large pot on medium heat.
- Meanwhile, in a small bowl, combine ginger paste, garlic paste, all of the dry spices (including salt) and water. Set aside.
- Add onions to the oil and cook until soft, stirring frequently.
- Add the spice mixture to the pot and cook for about 8 minutes or until fragrant, stirring frequently. Add a few drops of water if mixture begins to stick to the pot while it's cooking.
- Add the chicken and canned tomato (do not drain the water from the tomato can). Give the pot a stir, cover, and cook for about 20 minutes on medium heat or until the chicken is tender.
- Add the jalapeño and cook uncovered for another 10-15 minutes or until most of the water has evaporated from the pot. The curry should be thick and chunky and should not have a gravy.
- Remove from the heat and add the fresh cilantro.
- Serve hot immediately.