karahi chicken

Name: Karahi Chicken
Yield: 4
Ingredients: 2 tablespoon(s) ghee.....or butter; 3 clove(s) garlic, crushed; 1 - onion , finely chopped; 2 tablespoon(s) garam masala; 1 teaspoon(s) ground coriander; 1/2 teaspoon(s) dried mint; 1 - bay leaf; 1 pound(s) boneless, skinless chicken, diced; 1 cup(s) chicken bouillon; 1 tablespoon(s) chopped fresh cilantro; - warm nan bread or chapatis to serve

(1 RATING)

44 Pinches 1 Photo

Doreen Fish

Oshawa, ON

Updated on Jan 20, 2011

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!!!

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yield 4 serving(s)

Ingredients

2 tablespoons ghee.....or butter
3 cloves garlic, crushed
1 - onion , finely chopped
2 tablespoons garam masala
1 teaspoon ground coriander
1/2 teaspoon dried mint
1 - bay leaf
1 pound boneless, skinless chicken, diced
1 cup chicken bouillon
1 tablespoon chopped fresh cilantro
- warm nan bread or chapatis to serve

How To Make karahi chicken

Step 1

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.
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