The name Karahi Chicken comes from the utensil it is cooked in.

A karahi  is a type of thick, circular, and deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Karahi are traditionally made out of cast iron, and look like woks with rounded bottoms.  These days they are also made with other materials like stainless steel,  copper and non-stick. Flat-bottomed varieties are also available now.

Karahi are useful for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosaand fish, but are most noted for the simmering of stews which are often named karahi dishes after the utensil.

Stews prepared in a karahi include “chicken karahi” and “karahi paneer.”

This is one of the quick dishes to make and it does not have a lot of spices.  If you do not have a Karahi or a wok , a saucepan will do.

Ingredients

• 2                     whole chicken breast skinned and deboned.
• 1                     tablespoon coriander Seeds
• 1                     tablespoon crushed Ginger
• 1                     tablespoon crushed Garlic
• 1                     lb Tomatoes ( 4 Medium) finely chopped
• 1                     tbsp  jalapenos paste(or to taste)
• 2                     tablespoon oil
• ½                    teaspoon freshly ground cumin
• ½                    teaspoon freshly ground black pepper
• 1                     tablespoon Tomato Paste
• 1                     cup chopped cilantro plus 1 tbsp for decoration
• 1                     tbsp finely chopped ginger

Instructions

1. In a Saucepan heat the oil.
2. Add coriander seeds, garlic and ginger.  Stir for 1 minute  or until the garlic and ginger start to stick at the bottom.
3. Add chopped tomatoes, Cumin, black pepper  salt, tomato paste and jalapeno.  Cook for 10  Minutes.
4. Rinse the Chicken and slice it thinly.  Add the Chicken to the Saucepan.  Mix well and cook on med heat for 15 minutes.  The chicken is cooked when the meat becomes firm and it changes color.   The sauce will be thick.  add the chopped cilantro and mix.
5. sprinkle cilantro and ginger before serving.

Serve with Naan.

Wok sits next to a karahi on a western-style stove.

Chicken curry is one of the first curries my mom taught me to make.  The longer you simmer a curry sauce better enhanced the flavour will be.  This curry sauce is the base for a lot of other more complex curries.  Many people have the misconception that all curries are spicy. This basic curry can be as mild or as spicy as you want. If you want to make a curry with some heat you can add hot chili pepper to it. I usually make a carrot and green pepper pickle to go with my chicken curry.  You can find the spices you need for this recipe from an Indian grocery store or the International Food section in most grocery stores.

Ingredients

• 1               whole chicken (3 – 4 lbs)
• 2               medium onions
• 3               medium Potatoes
• 4               tbsp oil
• 5               black pepper
• 1               small cinnamon stick
• 5               cardamom pods
• 5               cloves
• ¼              tsp cumin seeds
• 1               large tomato chopped
• 1               tsp crushed garlic
• 1               tsp crushed ginger
• 1               jalapeno
• 3/4            tsp coriander powder
• 3/4            tsp cumin powder 
• ¼              tsp chilly powder, or to taste
• 1               tbsp tomato paste
• ½              tsp garam masala
• 1               tbsp chopped cilantro
• 1/4            tsp turmeric powder
• 1               tsp salt     

Directions

1. Skin and cut the chicken into 10 pieces. Peel the potatoes and cut them into 4 pieces.
2. Heat oil in a sauce pan. Add the whole spices and the onion. Sauté the onions over medium heat till the onions turn golden brown about 10 minutes.
3. Add the tomatoes, tomato paste and the rest of the spices except the garam masala and the cilantro. Cover and cook for 5 minutes.   Add 2 cups of water and cook for 5 min. Add the chicken and cook till chicken is half done (about 10 minutes) Add the potatoes and cook till the chicken and potatoes are done.
4. Chicken is done when the color has changed and the meat is firm to the touch.
5. Serve in a bowl, sprinkle with garam masala and cilantro.
6. Serve it with rice, chapatti or French bread.