Chicken Karahi (Pakistani Spicy Tomato Curry)
A quick, aromatic chicken curry simmered in a rich tomato‑onion base with ginger, garlic and vibrant spices, perfect for a satisfying weeknight dinner.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 7
Heat the oil in a deep skillet over medium heat and add the sliced onion, cooking until golden brown, about 5‑6 minutes.
-
Step 2 of 7
Stir in the garlic, ginger paste and green chilies; sauté for 1 minute until fragrant.
-
Step 3 of 7
Add the chicken pieces and brown them on all sides, roughly 4 minutes.
-
Step 4 of 7
Pour in the diced tomatoes, water, and all ground spices; bring to a gentle boil then reduce to a simmer.
-
Step 5 of 7
Cover and cook for 15‑18 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
-
Step 6 of 7
Uncover, sprinkle garam masala and adjust salt, then simmer uncovered for 2‑3 minutes to meld flavours.
-
Step 7 of 7
Transfer to a serving bowl, garnish with chopped coriander leaves and serve hot with basmati rice or naan.
Notes from the kitchen
If fresh tomatoes are in season, substitute the canned ones with 3 medium tomatoes, peeled and chopped. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid drying out the chicken.
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