30 Minute Chicken Karahi
 
Cook time
Total time
 
Author:
Serves: 6 - 8
Ingredients
  • 1kg boned chicken pieces (I use the drumsticks and thighs from roaster chickens)
  • 100 - 150ml oil (approximately)
  • 3 - 4 bay leaves
  • 2 - 3 cinnamon sticks
  • 3 - 4 cardamoms
  • a pinch of fenugreek seeds
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 2 medium onions
  • 1 - 1.5 tsp salt
  • 2 - 3 tbsp passata (don't add too much otherwise you'll make the curry sour)
  • water as needed
  • 3 - 4 green chillies
  • 1 tsp turmeric powder
  • 1 tsp kashmiri chilli powder (mild)
  • 2 tsp mixed curry powder (here I am using 2 tsp of Rajah mixed curry powder, in my video I use 1 tsp Rajah mixed curry powder and 1 tsp Bolsts mixed curry powder, this is purely to add a different taste)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • chopped coriander for garnishing
Method
  1. Familiarise yourself with the ingredients you'll be needing for this recipe to help you pick up speed.
  2. Start by heating 100 - 150ml of oil in a heavy bottomed wok/karahi. Whilst the oil heats up, peel and chop your onions.
  3. Once the oil is hot add your whole spices; 3 - 4 bay leaves, 2 - 3 cinnamon sticks, 3 cardamoms, a pinch of fenugreek leaves and allow the whole spices to release their aromas before adding 1 tsp of minced ginger and 1 tsp of minced garlic.
  4. Once the ginger and garlic are slightly brown, add the sliced onions along with 1 - 1.5 tsp of salt (adjust to suit your taste) and 2 - 3 tbsp of passata....
  5. then mix. Roughly chop 3 - 4 green chillies and add to the wok along with half a glass of cold water. Adding water is IMPORTANT at this stage as it helps create steam to speed up cooking the onions....
  6. after adding the water place the lid over your wok and allow the onions to soften for 2 - 3 minutes. Get the ground spices ready while the onions cook.
  7. After 2 - 3 minutes the onions will be semi-translucent (top right photo), don't worry they will cook through completely before the chicken is added. The passata adds a beautiful colour to the masala without the addition of spices as shown in this photo.
  8. Next add the ground spices; 1 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 2 tsp mixed curry powder, 1 tsp coriander powder and 1 tsp cumin powder. Mix the spices with the onions and leave to cook uncovered over a low - medium flame while you wash the chicken, make sure you keep an eye on the onions whilst you do this.
  9. Wash the chicken pieces well in water (I find using warm water helps to rid the chicken pieces of any sliminess and fat). After washing the pieces allow them to drain for a minute.
  10. By the time you finish washing your chicken (approximately 6 - 8 minutes later) the masala (onions with the spices added) should look like this (bottom left photo). Add the chicken pieces to the wok....
  11. coat the chicken pieces in the masala and allow to cook uncovered over a medium flame on one side till the flesh turns white, then turn over and do the same for the other side (top right photo). It is important to cook the outside of the chicken uncovered like this to seal in the juices to keep the chicken moist, I also find the chicken doesn't overcook and break this way.
  12. Once you can see blood or juices flow from the chicken pieces as shown in the bottom left photo (this should take no more than 5 - 7 minutes), it's time to cover the wok and cook the chicken through completely. Allow the chicken to cook covered over a medium heat for 5 - 8 minutes....
  13. till you can see fluids being released from the chicken pieces, as shown in the top left photo. The very first time I cooked this curry I added no water to the curry at this stage as the chicken released a LOT of fluid, however on this occasion it didn't and thus I added ¾ of a cup of cold water. When you cook this yourself you will need to decide whether or not you want to add more water (for gravy) or whether you want a drier curry, the choice is yours.
  14. After adding the water cover the karahi/wok again and allow the curry to boil for a further 5 - 8 minutes.
  15. Once the chicken pieces are fully cooked and the gravy has boiled, garnish with some chopped coriander and remove from the heat. I usually like to serve this curry straight from the wok (the curry stays nice and hot this way and it saves on washing) but I like it to look presentable, so I take a disposable napkin and clean the inner rim of the wok just to neaten the inside.
  16. Replace the lid on the curry and allow to rest for 10 minutes before serving, this helps the chicken pieces to remain moist and will allow the oil to surface to the top of the curry.
  17. Serve your 30 Minute Chicken Karahi with plain rice, pilau or an Indian flatbread.....just make sure you have those ready before you start this!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/30-minute-chicken-karahi/