Chicken Karahi

Ingredients

• 500g tomatoes on the vine roughly chopped
• 1kg chicken thigh fillets cut into bite-sized pieces
• 9 garlic cloves 8 grated – or frozen cubes, see tip #1 – and 1 thinly sliced
• 2 tbsp fresh ginger grated, or frozen cubes – see tip #1
• 1 tbsp fresh ginger cut into thin batons
• 6 tbsp light olive oil divided
• 3 bay leaves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp salt plus a pinch for the spinach
• 15g fresh coriander chopped
• 1/2 tsp sugar
• 1 1/2 tsp cumin powder divided
• 1 tsp coriander powder
• 1 tsp ground black pepper
• 1/2 tsp mild chilli powder see tip #2
• 1 1/4 tsp turmeric divided
• 4 green chillies finger or rocket, whole
• 1.5 tbsp natural yoghurt
• 1 tsp garam masala
• 1/2 tsp black mustard seeds
• 250g fresh spinach frozen is also fine
• 2 naan breads 1/2 each

Method

1. Prepare the tomatoes and chicken

   Roughly chop the tomatoes and set aside on a plate. Cut the chicken into bite-sized pieces, trimming any excess fat.

2. Prepare the garlic and ginger

   Peel the garlic – grate 8 cloves and thinly slice 1. Peel the ginger – finely grate about 2 tbsp and slice 1 tbsp into thin batons. If using frozen cubes instead, skip the grating – you still need the sliced clove for the spinach and the ginger batons for the curry.

3. Fry the whole spices

   Heat a pan on high heat until hot. Add 5 tbsp of the oil, the bay leaves, the cinnamon stick and 1 tsp black peppercorns. Cook for 30 seconds.

4. Cook the chicken until white

   Pat the chicken dry, add to the pan with 1 tsp salt. Cook on medium-high for 3–4 minutes until turning white.

5. Add the garlic and ginger

   Add the grated garlic and ginger (or frozen cubes if using). Cook for 2 minutes, stirring, until fragrant.

6. Soften the tomatoes

   Add the chopped tomatoes. Cover and cook on low for 10–12 minutes until softened. Meanwhile, roughly chop the coriander.

7. Cook down the tomatoes

   Break the tomatoes down with a spoon. Add 1/2 tsp sugar. Set the heat to medium and cook uncovered for 2–3 minutes.

8. Add the ground spices

   Add 1 tsp each of cumin, coriander, ground black pepper and turmeric, plus 1/2 tsp chilli powder, and stir for 1–2 minutes until fragrant. Keep the garam masala back for later.

9. Simmer with the green chillies

   Add the green chillies. Cover and cook on medium heat for 10 minutes.

10. Add the yoghurt and garam masala

    Remove the lid from the curry. Add 1 1/2 tbsp yoghurt, mix and cook for 1 minute. Add 1 tsp garam masala and cook for another minute. If the mixture looks dry or starts to stick, add a small splash of water (2–3 tbsp) and stir.

11. Cook until the oil separates

    Cover and cook on medium heat for 10 minutes until the oil separates. Check it doesn't catch, and check the largest piece of chicken is steaming throughout with no pink remaining. In the last 2–3 minutes, warm the naan breads in the oven or toaster.

12. Make the spinach

    While the curry cooks, heat the remaining 1 tbsp oil in a second pan over medium heat. Add the black mustard seeds and let them pop for 20–30 seconds, then add the sliced garlic, the remaining 1/2 tsp cumin and 1/4 tsp turmeric and stir for 20–30 seconds. Add the spinach and toss until wilted, 1–2 minutes – if using frozen spinach, cook a few minutes more until it is hot through and the water has cooked off. Season with a pinch of salt and cover to keep warm.

13. Add the fenugreek and ginger

    Back in the curry pan, add the dried fenugreek leaves (if using) and the ginger batons (prepared at the start). Mix and cook for 1 minute.

14. Finish with coriander and serve

    Add most of the fresh coriander, mix, and cook for 1 minute. Remove the bay leaves and cinnamon stick, then finish with extra coriander and serve with naan and the spinach.

Made this recipe?

We'd love to know! Give it a tick.

I cooked this