Indian Restaurant Staff Curry (Chicken Karahi)

Ingredients

• 100 ml vegetable oil (or any neutral oil)
• 700 g chicken breast (cut into bite-sized pieces)
• 2 onions (finely chopped)
• 1.5 tbsp garlic and ginger paste (equal parts garlic and ginger)
• 1 tsp salt (adjust to taste)
• 0.5 tsp turmeric powder
• 1.5 tbsp mix powder (standard BIR curry mix powder)
• 1 tsp chili powder (adjust for heat preference)
• 2 tomatoes (finely chopped)
• 100 ml water (as needed for consistency)
• 1 handful fresh coriander (chopped, for garnish)
• 3 green chilies (sliced lengthwise)

Steps

1. 1

   Heat the vegetable oil in a large pan or karahi over medium-high heat.

2. 2

   Add the finely chopped onions to the hot oil and sauté until they become translucent and start to turn lightly golden.

3. 3

   Add the garlic and ginger paste to the onions. Stir and cook for about 1 minute until the raw smell disappears.

4. 4

   Add the chicken pieces to the pan. Stir well to coat the chicken in the onion and garlic mixture. Cook for 5-7 minutes until the chicken is sealed and has turned white on all sides.

5. 5

   Add the salt, turmeric powder, mix powder, and chili powder. Stir thoroughly to ensure the spices are evenly distributed and the chicken is well-coated.

6. 6

   Add the chopped tomatoes and sliced green chilies. Stir them into the chicken and spices.

7. 7

   Pour in a small amount of water (about 100ml) to help create the sauce. Reduce the heat to medium, cover the pan with a lid, and simmer for 10-12 minutes.

8. 8

   Remove the lid and increase the heat slightly. Stir the curry and cook for a few more minutes until the oil begins to separate from the sauce (the 'bhuna' stage) and the tomatoes have broken down completely.

9. 9

   Garnish with a generous handful of fresh chopped coriander. Give it a final stir and serve hot.

Notes

The 'mix powder' referred to is a standard British Indian Restaurant (BIR) spice blend typically consisting of coriander powder, cumin powder, turmeric, paprika, and garam masala. If you don't have it, a mild curry powder can be used as a substitute.

Nutrition per serving

• main
• chicken
• curry
• karahi
• indian
• spicy
• quick-meal
• one-pan