Karahi Chicken

READY IN: 50mins
Recipe by English_Rose

Chicken is brought alive with this simple tomato-based spicy sauce that is added last-minute for a quick-to-cook curry. I love this from my local takeaway.

Top Review by Tea Jenny

Oh wow!!! I make a lot of curry as we just love it and I think this is by far the best one I have made from zaar to date, it was just perfect. I used two whole chili seeds and all, as we like it hot and it was very hot, but so that you couldn't taste the spices. I served it with rainbow rice that I make myself, a bit of a muddle but it looked lovely altogether on the plate. thank you for posting. Made for honor thy mother the diabetic forum May 2011.

Ingredients Nutrition


  1. For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
  2. Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
  3. For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.

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