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    Home » Recipes » Blog

    Chicken Karahi Recipe a Pakistani Chicken Curry

    April 21, 2020 By Sara McCleary Updated May 13, 2021 - This post may contain affiliate links

    Jump to Recipe

    As far as curries go this one is quick to whip up. Which makes this karahi curry the perfect midweek meal to feed your hungry loved ones.

    bowl of karahi chicken

    Normally I spend hours cooking curry. Leaving it to bubble slowly away on the stove, letting the flavour develop. Which, when you have the time or have planned ahead, isn't a problem.

    Sometimes we don't plan ahead and sometimes we simply have the craving for a delicious and satisfying curry. This is where my chicken karahi recipe comes into play.

    Chicken Karahi in a bowl topped with fresh coriander

    Curry on the table in 35 minutes!

    It will take you 5 minutes to pre the ingredients for cooking. Simply chop some chicken thigh, an onion and mince some garlic and ginger. The rest is measuring out spices to add to the pan.

    While the curry cooks, prepare some basmati rice, cook up some papadums or reheat some roti you have picked up from the supermarket.

    If you are really keen you could also prepare a simple side of seeded and diced cucumber, yoghurt and mint.

    bowl of pakistani chicken curry topped with coriander

    Is this a Traditional Chicken Karahi Recipe?

    Nope, I have tweaked it a little. All in your favour. Reduction in preparation and cooking time with maximum flavour.

    Chicken Karahi Recipe Steps

    raw chicken in a bowl after being tossed in curry powder
    • There are a couple of tricks to this recipe that add an extra depth of flavour in the short cooking time.
    • First step is rubbing some curry powder into the chopped chicken thigh meat.
    • Leave this sit and infuse while you prepare your other ingredients.
    • Make sure you wear gloves to avoid staining your hands.
    • In a large non stick pan brown the chicken thigh pieces.
    • Make sure you do this in a few batches as you want to brown the chicken not "stew" it.
    • The idea is to get some nice caramelisation on the chicken as this equals flavour. You are not cooking the chicken through.
    browning chicken in a fry pan
    spices being cooked out in a fry pan for the curry
    • Put your browned chicken to the side and use the same pan to sauté the onion, garlic and ginger.
    • Do not wipe down the pan. You may need to add a little extra oil.
    • Then it is a simple case of adding spices and frying them until fragrant.
    • Be careful not to burn the spices.

    Then add the remainder of your ingredients and browned chicken to the pan, except for the cream. Cook over a low simmer until the sauce thickens.

    Make sure you stir every so often to ensure the karahi curry does not catch on the bottom of the pan. You know it is ready when your spatula can separate the curry when moved over the bottom of the pan.

    curry cooking in a pan
    curry in a fry pan cooking
    curry in a pan showing the thickening stage

    Then it is time to add the cream. Stir in well and simmer for a few minutes until the curry is the same consistency it was before you added the cream.

    reducing curry after adding cream in saucepan
    curry being cooked in a pan

    What to do with Left Over Chicken Curry?

    If you happen to have any of the Chicken Karahi recipe left over you are in for a treat. Of course you could simply freeze for another meal, or a work lunch. Or you could get creative with some of these left over chicken curry ideas.

    • Jaffle filling
    • Pancake filling
    • Fill leftover roti and bake in the oven, serve with salad
    • Stuff large field mushrooms and bake in the oven
    • Filling for pies in your pie maker
    • Make some puff pastry hand pies
    • Make a karahi chicken sub

    With the cooler months coming I know you will be adding this chicken karahi recipe to your repertoire.

    Sara xxx

    bowl of karahi chicken

    Chicken Karahi Recipe

    Recipe Author: Sara McCleary
    Quick and easy Chicken Karahi is fragrant Pakistani curry with a rich delicious sauce. Ready and on the table in a flash.
    5 from 4 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main
    Cuisine Indian, Pakistani
    Servings 4 people
    Calories 763 kcal

    Special Equipment

    • large nonstick fry pan

    Ingredients

    • 600 grams chicken thigh fillet approximately 4 fillets, no bone, no skin
    • 2 teaspoons curry powder mild, use your favourite
    • 3 tablespoons olive oil
    • 1 brown onion finely chopped
    • 1 tablespoon grated fresh ginger
    • 3 garlic cloves minced
    • 1 long green chili (optional) finely chopped
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon garam masala
    • ¼ teaspoon ground black pepper
    • 410 gram tin crushed tomatoes
    • 375 mls (1½ cups) chicken stock
    • 65 mls (¼ cup) thick cream
    • chopped fresh coriander/cilantro leaves to serve

    Instructions
     

    • Chop thigh pieces into large chunks and place in a glass bowl. Sprinkle with curry powder and mix with hands to coat well. I suggest wearing a disposable glove to avoid staining your hands.
    • Place 2 tablespoons of olive in a large nonstick fry pan. Over a medium high heat brown half the chicken thigh pieces.
      You are quickly browning the pieces, not cooking them through. Once they are golden remove from the pan, place in a bowl and set aside.
      Make sure to brown the chicken in two batches in order not to "stew" the chicken.
    • Once the chicken has been browned and set aside, turn down the heat of the stove top to medium-low and add the remaining olive oil to the frypan. Do not wipe out the frypan after frying the chicken.
    • Add onion to the frypan and cook for a few minutes until soft and translucent. Do not brown the onion. They will turn a slightly golden due to the residual curry powder tainted oil from cooking the chicken.
    • Add ginger, garlic and optional chili to the pan. Cook for a further minute or two until ginger and garlic become fragrant. Again do not brown.
    • Once fragrant add cumin, coriander, garam masala, and pepper. Cook for a further couple of minutes until the spices become fragrant. Be careful not to burn the mixture.
    • Add tomatoes and stock and stir. Add chicken pieces and bring mixture to a slow simmer.
    • Simmer for 15 minutes, stirring often. After 15 minutes the mixture will thicken and chicken will have cooked through.
    • Add cream, stir well and cook for a further two minutes and it is ready to serve.
    • Top with freshly chopped coriander/cilantro to serve. Serve with basmati rice, and roti or papadums.

    Notes

    When Browning the Chicken
    Make sure you do this in a few batches as you want to brown the chicken not "stew" it.
    The idea is to get some nice caramelisation on the chicken as this equals flavour. You are not cooking the chicken through.
    How to use up the left overs
    If you happen to have any of the Chicken Karahi recipe left over you are in for a treat. Of course you could simply freeze for another meal, or a work lunch. Or you could get creative with some of these left over chicken curry ideas.
    • Jaffle filling
    • Pancake filling
    • Fill leftover roti and bake in the oven, serve with salad
    • Stuff large field mushrooms and bake in the oven
    • Filling for pies in your pie maker
    • Make some puff pastry hand pies
    • Make a karahi chicken sub

    Nutrition

    Calories: 763kcalCarbohydrates: 23gProtein: 40gFat: 58gSaturated Fat: 16gCholesterol: 229mgSodium: 527mgPotassium: 1085mgFiber: 5gSugar: 10gVitamin A: 785IUVitamin C: 17mgCalcium: 122mgIron: 5mg
    Keyword chicken curry recipe, curry recipe using tin toatoes, quick easy curry recipe
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

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    Scallop and Prawn Curry Pies - simply yummy and so easy

    chicken karahi recipe pinterest pin
    chicken karahi recipe pinterest pin
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      Recipe Rating




    1. Joy

      January 16, 2023 at 2:36 am

      Can I use yogurt instead of cream?

      Reply
      • Sara McCleary

        January 16, 2023 at 10:24 am

        Hi Joy, you can, but it will be a totally different curry in taste. If you do use yoghurt, use full fat yoghurt not low or non-fat.
        Cheers, Sara

        Reply
    2. Lisa

      January 12, 2023 at 11:36 pm

      Hi Sara- want to try this but out of cream. Can I sub coconut milk? Thanks!

      Reply
      • Sara McCleary

        January 16, 2023 at 10:27 am

        Hi Lisa, you can. Do not shake the can and scoop off the thick coconut cream that rests on the top of the coconut milk can to make up the same measurement as if using cream. The curry will taste different, but will still have that creamy finish (though with the taste of coconut).
        Cheers, Sara

        Reply
    3. Larry

      September 17, 2021 at 8:55 am

      DELICIOUS!!! Followed recipe to a tee, thick and lucious. Serverd with garlic nan,yummmmm

      Reply
      • Sara McCleary

        September 17, 2021 at 9:57 am

        Hi Larry
        So glad that you enjoyed the curry.
        Cheers, Sara

        Reply
    4. Nat

      February 13, 2021 at 2:22 am

      So, I just made this today. It was lush, but compared to the pictures way more watery and less vibrant (particularly after adding the cream). I didn't even put in the total amount of stock water, but other than that I followed the recipe to the letter. Any idea why this might happen? I'm new to experimenting with cooking. Guessing next time I'll just add less stock water and possibly less tomatoes. Thanks though! It was very tasty.

      Reply
      • Sara McCleary

        February 15, 2021 at 3:12 pm

        Hi Nat

        Thanks for your comment and I will try and help as much as I can. It is hard for me to know why you had a different result when following the recipe as to what you can see in the images and details above. If only I was in the kitchen with you to see what happened.

        I can throw a few guesses as to why your result was more watery, but it may have been none of my guesses.
        1. Crushed tomatoes more watery than the brand I purchase. Not all tinned tomatoes are the same, some have added water and can be watery, some are rather rich and thick.
        2. Moisture in chicken thighs. Some meat can be injected with water to increase weight. This water is released on cooking.
        3. Needed longer simmering time to thicken? My step by step instructions show that you need to have it thicken enough so you can drag a spatula through the mix and it stays separated. Then when you add the cream you need to thicken it back to this consistency.

        Regarding the vibrancy, this would also come down to the tomatoes. The brand I use is rather thick and quite red. If you are in Australia it is the Ardmona brand.

        I think all could have been fixed for consistency with a little more simmer time to thicken it up more. If you do want to reduce the liquid added next time, add a little less stock, keep the same amount of tomato.

        I hope the above helps a little. Glad it was tasty and that you enjoyed it.

        Cheers, Sara

        Reply
    5. Rhea

      December 07, 2020 at 7:05 pm

      5 stars
      This was delicious served right out of the pan! Leftovers the next day even had a richer flavor. Thank you for sharing the recipe!

      Reply
      • Sara McCleary

        December 08, 2020 at 9:13 am

        Hi Rhea
        So thrilled to hear that you enjoyed this recipe. It is a favourite of mine to whip up. Lunch the next day is even better 😉
        Cheers Sara

        Reply
      • Cynthia

        July 24, 2021 at 9:57 pm

        Please how do you make your cream I am in Nigeria precisly meanwhile I love your preparation thanks

        Reply
        • Sara McCleary

          August 17, 2021 at 11:51 am

          Hi Cynthia
          I'm not sure what you mean by make my cream? I purchase thickened cream from the supermarket and use it straight from the container.
          Cheers, Sara

          Reply
    6. ellie

      August 31, 2020 at 3:26 pm

      5 stars
      Such a great weeknight dinner option. Family loved it, thank you!!

      Reply
      • Sara McCleary

        September 01, 2020 at 10:25 am

        Hi Ellie, Glad to hear it was a hit with the family. I know it is with mine 🙂

        Reply
    7. Billy

      August 20, 2020 at 7:00 am

      5 stars
      Quick, convenient and bloody tasty.

      Reply
      • Sara McCleary

        August 23, 2020 at 1:49 pm

        So glad to hear you enjoyed the recipe Billy.

        Reply
    8. Rukhsana aejaz

      May 14, 2020 at 3:13 pm

      5 stars
      MashaAllah Bahut shandar Lajawab dish

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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