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.
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.
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.
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
- 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.
- 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.
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.
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
Printable Recipe
Chicken Karahi Recipe
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.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 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
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Quick & Easy Recipes
Prawn Saffron and Almonds - quick prawn recipe using goat butter
One Pot Easy Chicken and Dumplings - one seriously tasty dish
Hearty Clam Chowder - just add crunchy bread
Scallop and Prawn Curry Pies - simply yummy and so easy
Joy
Can I use yogurt instead of cream?
Sara McCleary
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
Lisa
Hi Sara- want to try this but out of cream. Can I sub coconut milk? Thanks!
Sara McCleary
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
Larry
DELICIOUS!!! Followed recipe to a tee, thick and lucious. Serverd with garlic nan,yummmmm
Sara McCleary
Hi Larry
So glad that you enjoyed the curry.
Cheers, Sara
Nat
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.
Sara McCleary
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
Rhea
This was delicious served right out of the pan! Leftovers the next day even had a richer flavor. Thank you for sharing the recipe!
Sara McCleary
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
Cynthia
Please how do you make your cream I am in Nigeria precisly meanwhile I love your preparation thanks
Sara McCleary
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
ellie
Such a great weeknight dinner option. Family loved it, thank you!!
Sara McCleary
Hi Ellie, Glad to hear it was a hit with the family. I know it is with mine 🙂
Billy
Quick, convenient and bloody tasty.
Sara McCleary
So glad to hear you enjoyed the recipe Billy.
Rukhsana aejaz
MashaAllah Bahut shandar Lajawab dish