The Pakistani version does not have capsicum whereas the North Indian version does. My partner grew up in Pakistan and this is one of our favourite dishes he makes in our household.
It's extremely easy to prepare and beautifully warming on a cold winter's night.
- 2 whole antibiotic/hormone free pasture raised chickens chopped into small pieces, bones left in (get your butcher to do this)
- 3 onions, diced
- 7 roma tomatoes, sliced julienne
- 3 Tablespoon pure tomato paste
- Knob of fresh ginger, grated or finely sliced
- 5 garlic cloves, finely chopped
- 1-4 long green chilies (depending on taste), chopped
- 1 teaspoon turmeric powder
- 1/2 tblsp curry powder, eg. garam masala
- Salt to taste (we like using this seaweed salt)
- Ghee, tallow or coconut oil for frying
- Bunch of fresh coriander to serve
- Heat your cooking fat in a wok/pan and add onion, garlic, ginger and chillis, stir fry for few seconds.
- Then add tomatoes and spices, stir well.
- Now add chicken and paste, cook for 1-2 minutes.
- Cook covered with lid till the chicken is cooked through and the tomato skins end up in little "twists". Stir. Take lid off until the naturally occurring chicken/tomato stock reduces to a lovely saucy consistency via evaporation.
- Garnish with fresh coriander.
- Chicken karahi is typically served with hot chappati or naan bread, but it's also great just on its own, with smashed avocado, atop mashed sweet potato, riced cauliflower or with baked potatoes.
IG: @karlie _eat_to_live
Foraging blog: worldwideweeds.org/blog/