Karahi is a cooking method and refers to the pot used to make this dish. A ‘karahi’ is similar to a wok but has a flat bottom, ensuring even cooking and greater depth of flavour.  This Punjabi recipe carefully blends spices for a subtle yet tasty dish.


200g diced chicken breast

1x tbsp olive oil

Garlic & ginger paste

1x heaped tbsp boiled onions

2x heaped tbsp tomato puree

1x tsp coriander powder

1x tsp mixed spice

1x tsp red chilli powder

A handful chopped coriander

1x tsp garam masala

1x heaped tbsp curry sauce

4/5 tomatoes cut into chunks

Fresh slice green chillies and ginger for dressing



Heat the olive oil in a frying pan, add the chicken and cook until brown.

Add the garlic & ginger paste, followed by the boiled onions.

Add the tomato puree, coriander powder, mixed spice, red chilli powder and mix well.

Throw in 3/4 of the chopped coriander, garam masala and curry sauce.

Leave to simmer and come together for a few minutes then add the tomato chunks.

Transfer to serving plate and dress with remaining chopped coriander and fresh chillies and ginger.


Like this recipe?  Why not try the Lamb Karahi which includes turmeric and tomato and onion paste for a richer flavour, perfectly complimenting the red meat.