Chicken Karaha – a detailed recipe for cooking. Share with друзьями: 
Time: 1 hour. 50 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. coarsely chopped fresh red tomatoes
- 10 peas of black pepper
- 1/4 Art. water
- 4 coarsely chopped green chili peppers
- 2-3 tbsp. l vegetable oil
- Chili powder to taste
- Straws a piece of fresh ginger 5 cm long.
- Salt to taste
- 900 gr. diced medium sized chicken without bones (you can take chicken with bones, but cut it very small pieces, about 8 cm long)
- Chopped cilantro for decoration
Recipes with similar ingredients: chicken, tomatoes, chili peppers, ginger root, black peppercorns, cilantro
Recipe preparation:
- Wash and dry the chicken pieces thoroughly. Put the chicken in medium sized pan. Add salt to taste, green pepper chili, black peppercorns, water and put on high heat. When the water begins to boil, reduce the heat to low and cook until tender until the liquid evaporates. If the chicken will be stick to the bottom and is not ready yet, add some more water.
- While doing all of the above, in a separate pan “karakhi”, also called “wok” (you can also use Chinese wok), add olive oil, tomatoes, a little salt and chili powder (approximately 1 tsp. for medium severity or 2 tsp. for spicy dishes). Cook over medium heat until tomatoes become soft and do not boil until the consistency of the sauce. Put in the sauce cooked chicken. Reduce the heat to very low so that the sauce soaked and covered pieces of chicken. Add chopped chicken ginger and green chili peppers. Simmer for about 5 minutes.
- Before serving, sprinkle the dish with chopped cilantro and serve in Karachi with hot pita or any other Indian bread. Dish it is better to eat immediately after cooking, using as a side dish “gave”.
