Kevins Karahi Chicken Recipes

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Steps:

• Put chicked in karahi or wok and cook in own juices over low heat for 10 mins, stirring now and then.
• Add tomatoes, chilli powder,spring onions, green chillies and salt then cook uncovered over medium heat for 15 to 20 mins until moisture has almost evaporated.
• In another small pan heat the oil and fry the cummin seeds until they begin to turn pink then add the ginger and garlic.
• Continue to cook for another minute.
• Add this mixture to the chicken along with most of the chopped coriander and mix well together.
• Simmer for 5- 7 minutes.
• Serve, garnished with the remaining coriander along with warm Indian breads.