Chicken karahi

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1½ pounds Chicken thigh meat; boneless skinless, fatless, diced into 1 1/2 inch long & 1 1/2 inch wide pieces
4 tablespoons Plain yogurt
1 tablespoon Chopped ginger
1 tablespoon Garlic paste
8 Pieces each green pepper and onion; (cut just like chicken)
½ teaspoon Red chili powder
1 tablespoon Coriander powder
4 ounces Water

Directions

Rub the yogurt on chicken and leave it to refrigerate for about two hours.

Heat oil in a pan and add ginger and garlic. After 30 seconds, add pieces of onion, green pepper and the marinated chicken. Stir frequently until the chicken turns a little brown.

Now add coriander powder and red chili powder. Add salt to taste.

Keep stirring frequently.

After 3 or 4 minutes add the water and let everything simmer gently. check from time to time and as soon as the chicken feels cooked, you are ready to serve it.

Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Kabob-N-Curry Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998

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