Dinner, worked out
Chicken Karahi
Big flavour, one pan, no butcher guesswork.
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Cook it with Uncle Jee.
Guided one step at a time, with timings, heat cues and what to look for.
6
6 guided steps
Read the full method instead
- 1
Prep the chicken and flavourings
Prepare the chicken, chop the tomatoes, and have the garlic, ginger, chillies and spices ready beside the hob.
- 2
Brown the chicken
Heat the oil in a wide pan and cook the chicken over medium-high heat until it starts to colour on the outside.
- 3
Add garlic, ginger and spice
Stir in most of the ginger, the garlic and the dry spices. Cook briefly until fragrant.
- 4
Build the karahi sauce
Add the tomatoes and chillies. Stir and cook until the tomatoes break down into a chunky sauce around the chicken.
- 5
Simmer and check the chicken
Lower the heat and keep cooking until the sauce clings to the chicken. Check the largest chicken pieces are cooked through before continuing.
- 6
Finish the karahi
Taste, season, and finish with the remaining ginger, fresh coriander and extra green chilli if you like.