Kali Mirch Chicken Karahi
Tender chicken stewed in a rich and fresh tomato sauce with loads of fresh ginger sticks and black peppercorns, a fewer ingredients finger licking yummy curry.
I am sure seeing your husband cooking, is a sight for sore eyes for every wife😊 but it is a rare treat for a foodie like me… now you can imagine the effect it had, on the very first dinner, Mr Q cooked for me, on my foodie brain & heart! 😊
All this slicing, dicing and the super chef attitude with jazz playing in the background is an interesting affair in our kitchen where I can just watch but not interfere… you know what I mean. Oh boy, I love that kitchen drama! ☺…
He had a few selective yet yummy recipes up his sleeves... Like this quick curry Kali Mirch Chicken Karahi (kardhai) with very few ingredients it is a finger-licking yummy treat, tender chicken stewed in a rich tomato sauce with loads of fresh ginger sticks and black peppercorns that awaken your tongue and massage your brain (and in my case melt my heart as well😅).
All this slicing, dicing and the super chef attitude with jazz playing in the background is an interesting affair in our kitchen where I can just watch but not interfere… you know what I mean. Oh boy, I love that kitchen drama! ☺…
He had a few selective yet yummy recipes up his sleeves... Like this quick curry Kali Mirch Chicken Karahi (kardhai) with very few ingredients it is a finger-licking yummy treat, tender chicken stewed in a rich tomato sauce with loads of fresh ginger sticks and black peppercorns that awaken your tongue and massage your brain (and in my case melt my heart as well😅).Ingredients
- 1 kg chicken
- 3-4 tbsp oil/ghee
- 1/2 kg tomatoes chopped
- 2 inch ginger julienne
- 15-20 black peppercorns and a pinch of ground black pepper
- 1-2 green chilli roughly chopped
- salt to taste
- 1/2 tsp red pepper flakes (optional)
- 1 tsp garam masala or five spice mix
- 1 tsp chaat or channa masala (from Pakistani/Indian spice store)
- 1 handfull fresh green coriander finely chopped
- 1 tbsp lime or lemon juice
Instructions
- Heat oil in a Wok or deep frying pan on low.
- Add half of the peppercorns, ginger, green chilli and red chilli flakes. stir fry for a few seconds.
- Add chicken and salt. Stir fry until the meat is brown on medium heat. See video.
- Now add chopped tomatoes and a few ginger juliennes, stir well then bring the heat to low, put the lid on for about 20 minutes until the tomatoes are reduced to a pulp and the chicken is tender. Now remove the lid and turn up the heat. cook for another 5-6 minutes until the water is dry up a bit and the oil begins to separate. Keep stirring from time to time so it won’t stick to the bottom.
- Now add the ground black pepper, lemon juice, garam masala and chat masala, stir well and add the remaining ginger sticks, chopped green chilli, and finely chopped coriander leaves to garnish.
- Turn the heat off and serve it hot with Naan, boiled rice or Chapati.
