Easy Karahi Chicken
Easy Karahi Chicken
SERVES 3-4
10 MINS PREP
COOKS IN 15 MINS
The epitome of why we love Indian food, this spicy Karahi curry is full of layers of flavours and textures. Make it in minutes to rival a restaurant dish!
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Tailored to Taste
Karahi Chicken is a restaurant favourite. It is a delicious, chicken and pepper dish where everything is coated in a delicious, spiced masala. For a classic restaurant flavour, cook in a wok or karahi over a high flame so you get a little smokiness.
Ingredients
- 1 pack The Spice Tailor Hyderabad Red Korma sauce
- 400g chicken thigh fillets, cubed
- 1 rounded tbs. tomato puree
- ½ red onion, cut into 1” cubes
- ½ green pepper, cut into 1” cubes
- Handful of coriander, chopped
- Salt and pepper to taste
- 1-2 tbsp veg oil
Karahi Spice Blend
- 1 tsp coriander seeds
- ¼ tsp. fennel seed
- ½ tsp. cumin seeds
- ½ tsp. garam masala
Method
- In a pan, dry roast the coriander seeds, cumin seeds, fennel seeds and chilli (from the sachet in The Spice Tailor packet) until lightly roasted, shaking the pan often to avoid hot spots. Blend or pound to a fine powder and add the garam masala.
- Heat the oil in a pan, add the other spices from the sachet and cook for 20 seconds. Add the onions and peppers and stir-fry for 2 minutes on the highest heat to get a little smokiness in the pan. Remove them and set aside.
- Add the chicken and brown all over. Add the tomato puree, spice blend, a little seasoning and a small splash of water and cook for 3-4 minutes.
- Add the sauces from both packets and bring to a simmer. Add the onions and peppers and simmer for another 3 minutes - or until the chicken is cooked.
- Season with salt and pepper and finish with coriander.
Tailored to Taste
Karahi Chicken is a restaurant favourite. It is a delicious, chicken and pepper dish where everything is coated in a delicious, spiced masala. For a classic restaurant flavour, cook in a wok or karahi over a high flame so you get a little smokiness.
Ingredients
- 1 pack The Spice Tailor Hyderabad Red Korma sauce
- 400g chicken thigh fillets, cubed
- 1 rounded tbs. tomato puree
- ½ red onion, cut into 1” cubes
- ½ green pepper, cut into 1” cubes
- Handful of coriander, chopped
- Salt and pepper to taste
- 1-2 tbsp veg oil
Karahi Spice Blend
- 1 tsp coriander seeds
- ¼ tsp. fennel seed
- ½ tsp. cumin seeds
- ½ tsp. garam masala
Method
- In a pan, dry roast the coriander seeds, cumin seeds, fennel seeds and chilli (from the sachet in The Spice Tailor packet) until lightly roasted, shaking the pan often to avoid hot spots. Blend or pound to a fine powder and add the garam masala.
- Heat the oil in a pan, add the other spices from the sachet and cook for 20 seconds. Add the onions and peppers and stir-fry for 2 minutes on the highest heat to get a little smokiness in the pan. Remove them and set aside.
- Add the chicken and brown all over. Add the tomato puree, spice blend, a little seasoning and a small splash of water and cook for 3-4 minutes.
- Add the sauces from both packets and bring to a simmer. Add the onions and peppers and simmer for another 3 minutes - or until the chicken is cooked.
- Season with salt and pepper and finish with coriander.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Hyderabad Red Korma
Our Red Korma proves that a creamy curry doesn’t have to be mild! The perfect marriage of spicy and creamy. Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.
