Himalayan Chicken Karahi

Spicy Pakistani-style chicken curry cooked in a wok with tomatoes and aromatic spices

Ingredients

Ingredients

• 2 tbsp butter
• 3 tbsp oil
• 1 large onion, finely diced
• 8 garlic cloves, minced
• 1 inch ginger, minced
• 2 serrano peppers cut in half
• 2.5 lb skinless, boneless chicken thighs, diced
• 8 roma tomatoes
• 2 tsp coriander
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 3 tsp salt
• Optional: 1/4 cup plain yogurt
• 2 tsp black pepper or more to taste
• 1/2 tsp garam masala
• 3 mild green chili peppers cut in half
• Optional: 1-2 tbsp julienned ginger
• Optional: 2 tbsp cilantro

Instructions

1. In a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute
2. Add chicken, salt and saute until chicken is cooked on the outside at least (but doesn’t have to be all the way through yet)
3. Add tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste
4. Reduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn)
5. Add in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve
6. Serve over rice or quinoa. Additionally, having fresh naan on the side is great