Karahi

Karahi, also known as Kadai, is a popular South Asian curry dish that takes its name from the type of thick, circular cooking pot known as a "karahi" or "kadai." This dish is characterized by its rich and robust flavors, often cooked with a combination of meat, vegetables, and a blend of aromatic spices.

History and Origins:

Karahi is believed to have originated in the region of Punjab, which spans parts of both India and Pakistan. It draws influences from the traditional Punjabi cuisine known for its bold and hearty flavors. The dish was traditionally cooked in the karahi, a utensil widely used in the Indian subcontinent for preparing various curries and stir-fries.

In the UK, karahi is a popular choice among curry lovers and can be found on the menus of many Indian restaurants. It is enjoyed for its spicy and tangy flavors, making it a favorite among those who appreciate bold and robust dishes. Karahi is often served with naan bread or rice and has become an integral part of the British Indian cuisine.

Recipe for Chicken Karahi (Metric measurements):

Difficulty: Intermediate

Spice Level: Medium

Cooking Time: 45 minutes

Serves: 4

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 3 tablespoons vegetable oil

- 2 medium onions, finely chopped

- 3 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 tomatoes, chopped

- 1 teaspoon cumin seeds

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, for garnish

- Sliced ginger, for garnish

- Fresh green chilies, for garnish

- Naan bread or steamed rice, for serving

Instructions:

1. Heat vegetable oil in a large pan or karahi over medium heat. Add the cumin seeds and let them splutter.

2. Add the chopped onions to the pan and sauté until they turn golden brown.

3. Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.

4. Add the chopped tomatoes to the pan and cook for 5 minutes until they soften.

5. In a small bowl, mix together the ground coriander, ground cumin, turmeric powder, red chili powder, and salt.

6. Add the spice mixture to the pan and cook for a couple of minutes until the spices are well combined with the onions and tomatoes.

7. Add the chicken pieces to the pan and cook for 10-12 minutes, stirring occasionally, until they are lightly browned.

8. Reduce the heat to low and cover the pan. Simmer for another 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally.

9. Sprinkle garam masala over the curry and mix well.

10. Garnish with fresh coriander leaves, sliced ginger, and fresh green chilies.

11. Serve Chicken Karahi hot with naan bread or steamed rice.

Enjoy the bold and flavorful Chicken Karahi, a classic South Asian curry dish that is loved for its rich and tangy taste. Adjust the spice level according to your preference and relish this delicious dish that showcases the essence of Punjab cuisine.