Easy Karahi Chicken
Easy Karahi Chicken
Made With Our Hyderabad Red Korma
SERVES 3-4
10 MINS PREP
15 MINS COOK
The epitome of why we love Indian food, this spicy Karahi curry is full of layers of flavours and textures. Make it in minutes to rival a restaurant dish!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
Karahi Chicken is a restaurant favourite. It is a delicious, chicken and pepper dish where everything is coated in a delicious, spiced masala. For a classic restaurant flavour, cook in a wok or karahi over a high flame so you get a little smokiness.
Ingredients
- 1 pack The Spice Tailor Hyderabad Red Korma sauce
- 400g chicken thigh fillets, cubed
- 1 rounded tbs. tomato puree
- ½ red onion, cut into 1” cubes
- ½ green pepper, cut into 1” cubes
- Handful of coriander, chopped
- Salt and pepper to taste
- 1-2 tbsp veg oil
Karahi Spice Blend
- 1 tsp coriander seeds
- ¼ tsp. fennel seed
- ½ tsp. cumin seeds
- ½ tsp. garam masala
Method
- In a pan, dry roast the coriander seeds, cumin seeds, fennel seeds and chilli (from the sachet in The Spice Tailor packet) until lightly roasted, shaking the pan often to avoid hot spots. Blend or pound to a fine powder and add the garam masala.
- Heat the oil in a pan, add the other spices from the sachet and cook for 20 seconds. Add the onions and peppers and stir-fry for 2 minutes on the highest heat to get a little smokiness in the pan. Remove them and set aside.
- Add the chicken and brown all over. Add the tomato puree, spice blend, a little seasoning and a small splash of water and cook for 3-4 minutes.
- Add the sauces from both packets and bring to a simmer. Add the onions and peppers and simmer for another 3 minutes - or until the chicken is cooked.
- Season with salt and pepper and finish with coriander.
Tailored to Taste
Karahi Chicken is a restaurant favourite. It is a delicious, chicken and pepper dish where everything is coated in a delicious, spiced masala. For a classic restaurant flavour, cook in a wok or karahi over a high flame so you get a little smokiness.
Ingredients
- 1 pack The Spice Tailor Hyderabad Red Korma sauce
- 400g chicken thigh fillets, cubed
- 1 rounded tbs. tomato puree
- ½ red onion, cut into 1” cubes
- ½ green pepper, cut into 1” cubes
- Handful of coriander, chopped
- Salt and pepper to taste
- 1-2 tbsp veg oil
Karahi Spice Blend
- 1 tsp coriander seeds
- ¼ tsp. fennel seed
- ½ tsp. cumin seeds
- ½ tsp. garam masala
Method
- In a pan, dry roast the coriander seeds, cumin seeds, fennel seeds and chilli (from the sachet in The Spice Tailor packet) until lightly roasted, shaking the pan often to avoid hot spots. Blend or pound to a fine powder and add the garam masala.
- Heat the oil in a pan, add the other spices from the sachet and cook for 20 seconds. Add the onions and peppers and stir-fry for 2 minutes on the highest heat to get a little smokiness in the pan. Remove them and set aside.
- Add the chicken and brown all over. Add the tomato puree, spice blend, a little seasoning and a small splash of water and cook for 3-4 minutes.
- Add the sauces from both packets and bring to a simmer. Add the onions and peppers and simmer for another 3 minutes - or until the chicken is cooked.
- Season with salt and pepper and finish with coriander.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Hyderabad Red Korma
Food from Hyderabad is a tale of two cuisines in one city. The people of this region have traditionally eaten very spicy food - even for an Indian palate. However, the food in the city of Hyderabad has been heavily influenced by the Mughal people - who came from Central Asia hundreds of years ago - and who favoured milder and creamier dishes made with yoghurt.
Inspired by this cultural melting-pot, our Hyderabad Red Korma is spicy, flavourful, creamy from the use of yoghurt and a little nutty from the white poppy seeds. It is easy to dress up or dress down and really versatile, so it is no wonder this new-comer is fast becoming a curry to be reckoned with.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
