Chicken karahi (tomato, black pepper and green chilli)

Name: Chicken karahi (tomato, black pepper and green chilli)
Prep time: 25 min
Cook time: 8 min
Yield: 1
Cuisine: Pakistani
Ingredients: 230 g boneless chicken breast, 3-4 cm pieces (230 g chicken boneless); 2 medium tomatoes, halved (150 g tomato); 1 thumb (half grated, half thin strips) (10 g ginger); 3 cloves, crushed (8 g garlic); 3 green chillies, slit (10 g green chili); 1 tsp coarsely crushed black pepper (2 g black pepper); 1 level tsp (measured, not poured) (4.5 g cooking oil); 1 tbsp chopped (4 g coriander fresh); 1/2 tsp (3 g salt)

Chicken breast cooked hard and fast in a thick paste of fresh tomato with ginger, crushed black pepper and green chillies, no packet masala and one teaspoon of oil. Scoop it up with a chapati.

Protein 54 gCarbs 13 gFat 11 g

Makes 1 · Weekend 25 min · On the day 8 min · Freezer

Jump to recipe Watch the video

Video: CHICKEN KARAHI RECIPE RESTAURANT STYLE | CHICKEN KARAHI | SPICE EATS — Spice Eats

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Ingredients

230 g boneless chicken breast, 3-4 cm pieces 230 g

2 medium tomatoes, halved 150 g

1 thumb (half grated, half thin strips) · ginger 10 g

3 cloves, crushed · garlic 8 g

3 green chillies, slit 10 g

1 tsp coarsely crushed black pepper 2 g

1 level tsp (measured, not poured) · cooking oil 4.5 g

1 tbsp chopped · coriander fresh 4 g

1/2 tsp · salt 3 g

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Method

Sunday 09:52, karahi on high: oil, then garlic and grated ginger 30 s.
Lay the tomato halves in cut side down, lid on for 3 min only so the skins loosen; pull the skins off with tongs.
Lid OFF from now on: mash the tomatoes and cook on high 6-8 min, stirring, until no watery liquid is left.
Add the chicken and salt; cook on high 6-7 min, stirring every minute, until white right through and the paste clings. Tilt the pan: no liquid should run. You will not see oil at the edges; do not add any.
Add green chillies, crushed black pepper and ginger strips; toss 1 min.
Spread in a flat box, cool in a sink of cold water within 1 h, freeze.
On the day: covered pan with 2 tbsp water 5 min, then uncovered until bubbling in the middle; scatter coriander.

Freeze & reheat

Freeze: Flat 1-portion box. Label: 'THU - LUNCH - Chicken karahi (COOKED) - pan 8 min till bubbling - made Sun __/__'
Thaw & reheat: Fridge Wednesday night; reheat once in a covered pan with 2 tbsp water, then uncovered, until bubbling all through.
Keeps: Freezer 2 months; fridge 1 day after thawing

Why it tastes good: Cook the tomatoes down BEFORE the chicken goes in: the paste becomes the gravy without extra fat and the breast pieces stay juicy.

Nutrition, per portion