Chicken Karahi Curry

Chicken Karahi Curry, a dish that captures the vibrant and aromatic essence of Pakistani cuisine. Picture succulent pieces of chicken, simmered to perfection in a robust blend of spices and tomatoes, all cooked in a traditional karahi (wok)


  • 1 kg chicken, cut into pieces
  • 3 tomatoes, chopped
  • 1 onion, thinly sliced
  • 2 green chilies, sliced
  • 1/4 cup vegetable oil
  • 2 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Heat the Karahi:
    1. Place a karahi or a wok over medium heat. Add vegetable oil and heat until shimmering.
  2. Sauté Onions and Spices:
    1. Add thinly sliced onions to the hot oil and sauté until golden brown. Add cumin seeds, minced ginger, and minced garlic. Sauté until the raw aroma disappears.
  3. Add Chicken:
    1. Add chicken pieces to the karahi and brown them on all sides.
  4. Incorporate Tomatoes and Spices:
    1. Add chopped tomatoes, green chilies, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
  5. Simmer and Cover:
    1. Lower the heat, cover the karahi, and let the chicken simmer in its juices until fully cooked. Stir occasionally to prevent sticking.
  6. Finish with Garam Masala:
    1. Once the chicken is cooked, sprinkle garam masala over the curry and give it a final stir.
  7. Garnish and Serve:
    1. Garnish the Chicken Karahi Curry with fresh coriander leaves.

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