Easy Karahi Chicken

Tips and inspiration

Karahi Chicken is a restaurant favourite. It is a delicious, chicken and capsicum dish where everything is coated in a delicious, spiced masala. For a restaurant style dish, cook in a wok or karahi over a high flame so you get a little smokiness.

Method

Step one

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.

Step two

Heat the oil in a pan, add the other spices from the sachet and cook for 20 seconds. Add the onions and capsicum and stir-fry for 2 minutes on the highest heat to get a little smokiness in the pan. Remove them and set aside.

Step three

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.

Step four

Add the sauces from both packets and bring to a simmer. Add the onions and capsicum and simmer for another 3 minutes – or until the chicken is cooked.

Step five

Season with salt and pepper and finish with coriander.