Ingredients for Kevin's Karahi Chicken
- Chicken Breast
- 1 lb ripe tomatoes, finely chopped
- Chili Powder
- 1/2 cup spring onions, finely chopped
- Green Chili
- 1 tsp salt (or to taste)
- Cooking Oil
- Cumin Seed
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- Fresh Coriander
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How to Make Kevin's Karahi Chicken
- Place 1.5 lbs of chicken pieces in a karahi or wok. Cook over low heat for 10 minutes, stirring occasionally, until the chicken releases its juices.
- Add 1 lb chopped tomatoes, 2 tbsp chilli powder, 1/2 cup chopped spring onions, 2-3 finely chopped green chillies (adjust to your spice preference), and 1 tsp salt. Cook uncovered over medium heat for 15-20 minutes, or until most of the moisture has evaporated.
- In a separate small pan, heat 2 tbsp oil. Add 1 tsp cumin seeds and fry until they turn light pink (about 30 seconds). Add 1 tbsp grated ginger and 2 cloves minced garlic.
- Cook for another minute until fragrant.
- Add the spice mixture from step 4 to the chicken. Stir in 1/2 cup chopped coriander (reserve some for garnish). Mix well to combine.
- Simmer for 5-7 minutes, allowing the flavors to meld.
- Garnish with the remaining coriander and serve hot with warm Indian breads like parathas or chapatis.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
19g
Fat
42g
Carbs
3g
