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Chicken Karahi
Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.
Servings: 4
Calories: 347kcal
Equipment
Ingredients
- 3 tablespoons oil
- 1 yellow onion finely diced
- ¼ cup ginger finely diced
- 2 tablespoons garlic minced
- 1½ pounds boneless skinless chicken thighs patted dry and cut into 4 pieces each
- 1½ cups canned diced tomatoes **
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 tablespoon Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- 1½ teaspoons kosher salt
Garnish:
- ¼ cup chopped cilantro
- ¼ cup ginger julienned
Instructions
- Turn the Instant Pot to Sauté mode and heat oil. Add onions, ginger, and garlic, and cook for 2 to 3 minutes or until the onions turn translucent. Use a glass lid to speed up the process. Tip: Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press Cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the brownings.
- Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.
- Close the Instant Pot lid on with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes and then release all remaining pressure by turning the pressure release valve from sealing to venting.
- Open the Instant Pot and set it to Sauté mode. Cook the chicken for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger.
- Serve hot with naan or parathas and rice. For a low carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.
Video
Notes
Notes:
- Boxed or canned diced tomatoes can be substituted with 4 ripe plum or roma tomatoes.
- Substitute Kashmiri red chili powder with any mild chili powder
- Make sure to dice the ginger very small so you do get big pieces of ginger in the curry
- To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala, and ginger by half
- To make the curry more spicy and hot, add a sliced jalapeño along with the onions
- You can either use fresh tomatoes or box/canned chopped tomatoes in this recipe
- Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press Cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the brownings.
- Heat oil in a large wok or skillet. Then, add onions, ginger, and garlic and sauté for 5 minutes on medium-high heat until the onions turn translucent. Use a glass lid to speed up the process.
- Add the chicken, tomatoes, all the spices and stir well.
- Cover the pot with a lid and lower the heat to medium. Cook for 15 to 20 minutes or until the chicken is fully cooked stirring frequently. Add a few tablespoons of water as needed if the curry starts to stick to the pot.
- Garnish with cilantro and ginger.
Nutrition
Calories: 347kcal | Carbohydrates: 11g | Protein: 34g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 1189mg | Potassium: 739mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 12.5mg | Calcium: 68mg | Iron: 3.1mg
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