lunch

Karahi Chicken

Name: Karahi Chicken
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 Bay leaf; pound Diced boneless chicken; 1 cup Chicken stock; 1 tablespoon Chopped fresh coriander; 2 tablespoons Garam masala; 3 Crushed garlic cloves; 3 teaspoons Ghee (hot); 1 teaspoon Ground coriander seeds; teaspoon Dried mint; Naan bread/chapatis to serve; 1 medium onion,chopped; salt to taste

“Karahi Chicken requires roughly 45 minutes from start to finish. This recipe makes 1 servings with 883 calories, 53g of protein, and 55g of fat each. For $5.12 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of bay leaf, onion, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, take a look at these similar recipes: Karahi Chicken, Karahi Chicken, and Easy Chicken Karahi.”

total: 45 min
effort: Easy
serves: 1
ratings: New

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Ingredients

Serves 1

Bay leaf1
Chicken1 lb
Chicken stock1 cup
Coriander1 tbsp
Garam masala2 tbsp
Garlic cloves3
Gheehot3 tsp
Ground coriander seeds1 tsp
Mint1 tsp
Naan bread/chapatis to serve1 serving
Onionmedium, chopped1 medium
Salt1 serving

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Heat the ghee in a karahi, wok or large heavy frying pan and add the garlic and onion. Stir for about 4 minutes until the onion is golden.Stir in the garam masala, ground coriander, mint and bay leaf.
2
Add the chicken stock and cook over a high heat, stirring occasionally, for about 5 minutes.
3
Add the stock and simmer for 10 minutes, until the sauce has thickened and the chicken juices run clear.Stir in the fresh coriander, salt to taste and serve immediately with naan bread or chapatis.