Chicken Karahi (Pakistani Chicken Curry

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 2 tbsp Cilantro, fresh
  • 2 Garlic cloves
  • 1 inch Ginger, fresh
  • 2 Green chilies
  • 3 Larg tomatoes, diced (roughly 3 c

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on curiouscuisiniere.com

Description

Ingredients

• 1 Tbsp oil
• 1 inch fresh ginger, peeled and minced
• 2 garlic cloves, peeled and minced
• 1 lb chicken breast, cut into bite sized pieces
• 3 larg tomatoes, diced (roughly 3 c)
• 2-4 green chilies (Serrano or Jalapeno), seeded and chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp red pepper flakes
• ½ tsp turmeric
• 2 Tbsp fresh cilantro, chopped

Directions

• In a large, non-stick sauté pan with high sides or cast iron skillet, heat the oil over medium high heat. Add the garlic and ginger. Sauté for 10-20 seconds, until fragrant.
• Add the chicken pieces and cook for 1-2 minutes, until lightly browned on all sides.
• Reduce the heat to medium low. Add the tomatoes, chilies, cumin, chili powder, salt, red pepper flakes, and turmeric. Mix well.
• Cover the pan and simmer until the chicken is cooked through and the liquid is mostly absorbed, 20 min. If there is still too much liquid after cooking for 20 minutes, remove the lid and cook, uncovered until it thickens (5-10 min).
• Garnish with slices of fresh ginger, sliced chilies, and fresh cilantro.
• Serve with warm naan bread or rice.