Chicken karahi (wok-simmered Pakistani curry)

Ingredients

• 1.1 kg bone-in free-range chicken pieces
• 600 g ripe tomatoes
• 5 tbsp sunflower oil
• 1 tbsp ghee
• 5 cloves garlic
• 45 g fresh ginger
• 4 pieces fresh green chili
• 0.5 bunches fresh cilantro
• 1 1/2 tsp ground cumin
• 2 tsp ground coriander
• 3/4 tsp ground red chili
• 1/2 tsp ground turmeric
• 1 tsp freshly ground black pepper
• 1 tsp garam masala
• to taste fine salt
• 1 piece lemon

Method

1. Dice the tomatoes, grate the garlic and half the ginger, then cut the remaining ginger into fine matchsticks; split the green chilies and chop the cilantro, so all the aromatics are ready by the stove.
2. Heat a wok, karahi, or large sauté pan over high heat; add the oil and ghee, then sear the chicken until the pieces are golden in spots and the smell of roasted meat replaces the raw scent.
3. Add the grated garlic and grated ginger, stirring constantly over high heat until the aroma becomes powerful and slightly sweet, without letting the garlic brown.
4. Stir in the cumin, ground coriander, red chili, turmeric, pepper, and salt; coat the chicken until the spices cling to the fat and color the meat.
5. Add the tomatoes, stir, then cook uncovered, stirring frequently, until they break down and form a thick sauce that begins to separate from the oil at the edges.
6. Lower the heat slightly, partially cover, and simmer until the chicken is cooked through, tender near the bone, and the sauce remains thick rather than watery.
7. Remove the lid and reduce over higher heat, stirring, until the karahi becomes glossy and concentrated, clinging to the pieces instead of pooling around them.
8. Add the green chilies, garam masala, some of the ginger matchsticks, and the cilantro; stir briefly, just enough to maintain a fresh, pungent aroma.
9. Serve piping hot in a deep ceramic dish, garnished with the remaining ginger, cilantro, and lemon wedges to squeeze at the last minute.

Nutrition

Per serving

Energy

505.1 kcal

Protein

54.58 g

Carbohydrate

13.74 g

Fat

25.7 g

Fibre

5.03 g

Calcium

70.92 mg

Iron

4.12 mg

Magnesium

81.14 mg