Chicken Karahi, halal recipe by Ikhlas Halal Butcher

Chicken Karahi (Pakistani)

Hot-and-fast wok curry with tomatoes, ginger and green chillies for a glossy, clingy masala.

Yield: 4Prep 15mCook 30mTotal 45mSpice: Medium-Hot Buy HMC chicken
Ingredients
    Use HMC-approved chicken. Keep raw and ready-to-eat foods separate.
    Method
    1. Heat oil on high in a karahi/wok; sear chicken 3–4 min.
    2. Add ginger & garlic; sauté 1 min.
    3. Add tomatoes, chilli, salt and ground spices; cook on high, stirring, until tomatoes break down.
    4. Reduce heat; cover and simmer 10–12 min until chicken is cooked and masala thick and glossy.
    5. Finish with julienned ginger, green chillies and coriander; sizzle 1–2 min.
    Nutrition (per serving, approx.)
    Calories
    350
    Protein
    32g
    Carbs
    8g
    Fat
    22g

    Cook it with HMC-certified halal chicken from our counter. Hand slaughtered, monitored by the Halal Monitoring Committee, and cut the way you ask for it at 26-28 City Road, Bradford. Collect in about two hours or local delivery within seven miles.

    Order halal chicken onlineWhat HMC certified means