Karahi Chicken

Doreen Fish


I love all curries and spicy food recipes....my kids used to tease me when they were growing up and said my tongue was dead and couldn't taste as I made some pretty hot spicy dishes....well, that is not true and they now like the same recipes as I do!!
Do not fear...this is not HOT!...just a little spicy and delicious!!!

pinch tips: How to Mince Garlic






2 Tbsp
ghee.....or butter
3 clove
garlic, crushed
onion , finely chopped
2 Tbsp
garam masala
1 tsp
ground coriander
1/2 tsp
dried mint
bay leaf
1 lb
boneless, skinless chicken, diced
1 c
chicken bouillon
1 Tbsp
chopped fresh cilantro
warm nan bread or chapatis to serve

Directions Step-By-Step

Heat the ghee (butter) in a karahi or wok or a large heavy base skillet.
Add the garlic and onion and stir fry for about 4 minutes, until onion is golden. Stir in the garam masala, coriander , mint and bay leaf.

Add the chicken and cook over high heat stirring occasionally for about 5 mins. Add the bouillon, reduce heat and simmer 10 mins until sauce has thickened and chicken is cooked. Check to make sure chicken juices run clear.

Stir in the cilantro and season with salt and pepper to taste. Serve immediately with warm nan bread.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy