World Flavors Cookbook

Chicken Karahi

A high-heat wok-cooked chicken dish with tomatoes, ginger, and green chilies. Minimalist in spices but maximalist in flavor.

Cuisine: Pakistan

Ingredients

• 1 kg Chicken, cut into small pieces
• 1/2 kg Tomatoes, halved
• 1 cup Oil or Animal fat (traditional)
• 2 tbsp Ginger julienne
• 6-8 Green chilies, slit
• 1 tbsp Coarsely ground black pepper
• Salt to taste

Instructions

1. Heat oil in a Karahi (wok). Add chicken and salt. Fry on high heat until the chicken is lightly browned.
2. Place halved tomatoes on top of the chicken, skin side up. Cover and steam for 5 minutes.
3. Remove tomato skins with tongs. Mash the tomatoes into the oil to form a base.
4. Add green chilies and ginger. Continue cooking on high heat, stirring constantly (Bhuna), until the water evaporates and oil separates.
5. Sprinkle black pepper at the very end. Serve immediately in the Karahi with hot Naan.