KARAHI GOSHT (TOMATO-BASED CHICKEN CURRY)
| Prep Time 10 Minutes | Cook Time: 25 Minutes |
INGREDIENTS:
- 2 Pound Of Tomatoes
- 4 Pound Of Chicken
- 1 Cup Of Canola Oil
- 2 Limes
- 1 Tablespoon of Fenugreek Leaves
- 2 Tablespoons Red Paprika
- 1 Teaspoon Crushed Red Chili
- 1 Tablespoon Ginger Paste
- 1 Tablespoon Garlic Paste
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Zeera Powder
- Couple Of Thai Chilis, For A Mild Flavor Use Jalapenos
- Salt To Taste
- 1 Finely Julienned Ginger For Garnish
- Chopped Cilantro For Garnish
- Chopped Mint For Garnish
- Lime Juice For Garnish
DIRECTIONS:
1.) Add 1/2 cup of water to a pot and boil 4 pounds of chicken with salt until cooked through.
2.) Rinse and finely slice 2 pounds of tomatoes. Simmer the tomatoes until softened. You may add some salt to the tomatoes to reduce the water quicker.
3.) Once the tomatoes begin to soften, add all the seasoning ingredients to the pot and mix until incorporated.
4.) Then, add one cup of Canola oil, and mix until it is cooked for ten minutes. When the oil begins to change into a deepened red color, add in the boiled chicken and mix until incorporated. Simmer the curry on low flame for about 5 minutes.
5.) Add in your preferred green chilis. Note: For a spicy, authentic Karahi Gosht Curry, it is based to use thai chilis. However, Jalapenos can be used for an alternative, milder curry. Squeeze the juice of one lime, and add in chopped cilantro, chopped mint, and minced fenugreek leaves. Allow the curry to simmer on low flame for 5 minutes to allow the flavors to incorporate together.
6.) Add the Karahi Gosht Curry to your desired serving plate. Garnish with julienned ginger, cilantro, mint, and fenugreek. Enjoy!
