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THE PAKISTANI CUISINE IS AMAZING
A delicious Pakistani chicken goulash with a ginger and tomato flavor.
Karahi chicken is a very simple dish, but also full of flavor and extremely aromatic. Adapt to yourself by slowly adding chilli because it may come out as spicy.
Try it! It’s great to serve with rice, naan (bread) and raita (dip).
COMPONENTS
- 2 pcs of chicken fillets (double)
- 500 g of fresh tomatoes (400g tomatoes in a can)
- 1 pcs of onions (red)
- 2 tablespoons of sliced ginger
- 4 cloves of garlic
- 2 pieces of chili (give less if you prefer less spicy or skip it)
- 1,5 teaspoons of garam masala
- 1,5 teaspoons of chilli powder (can be replaced with sweet peppers)
- 1 teaspoon of cumin
- 0.5 teaspoons of turmeric
- 3 tablespoons of coriander
- salt and pepper
- vegetable oil
Cut the chicken fillets into small pieces. Cut the onions into cubes, chop the garlic, grate or cut the ginger into small pieces, chop the chilli, and cut the tomatoes into cubes. Preheat the oil and fry the onion until it has a little color. Add chili, ginger and garlic, fry for a while Add chicken and chicken until the chicken turns white on each side. Add all spices and mix. Fry for a moment. Add the tomatoes, mix, then cover with a lid and let 20-25 minutes. If the pan is dry, you can add some water, and if the sauce is too watery, you can let it boil without the lid for about 10 minutes. (I prefer more dense). If you think that the tomatoes are not red and ripe enough, you can add about 1 tablespoons of tomato concentrate. Finally, add the coriander. Serve with rice or Naan bread Enjoy your meal!
OTHER INFORMATION
* I used white onions
** garam masala I replaced by stirring: coriander, black pepper, cardamom and cloves, cinnamon, nutmeg.
KARAHI CHICKEN
- 2 pcs chicken breast ( (double))
- 500 g fresh tomatoes ((400g in a can))
- 1 pc onion ((red))
- 2 tablespoon pokrojonego imbiru
- 4 cloves garlic
- 2 pcs chili ((give less if you prefer less spicy or skip it))
- 1,5 teaspoon garam masala
- 1,5 teaspoon chilli w proszku ((can be replaced with sweet peppers) )
- 1 teaspoon kumin
- 0,5 teaspoon turmeric
- 3 tablespoons coriander
- salt and pepper
- vegetable oil
- Cut the chicken fillets into small pieces.
- Cut the onions into cubes, chop the garlic, grate or cut the ginger into small pieces, chop the chilli, and cut the tomatoes into cubes.
- Preheat the oil and fry the onion until it has a little color. Add chili, ginger and garlic, fry for a while
- Add chicken and chicken until the chicken turns white on each side. Add all spices and mix. Fry for a moment.
- Add the tomatoes, mix, then cover with a lid and let 20-25 minutes. If the pan is dry, you can add some water, and if the sauce is too watery, you can let it boil without the lid for about 10 minutes. If you think that the tomatoes are not red and ripe enough, you can add about 1 tablespoons of tomato concentrate.
- Finally, add the coriander.
- Serve with rice or Naan bread
- Enjoy your meal!
* I used white onions
** garam masala I replaced by stirring: coriander, black pepper, cardamom and cloves, cinnamon, nutmeg.
