Pakistani Chicken Karahi | Simplified | Peshawari Shinwari Karahi recipe

2 kg | chicken
Any cut of chicken can be used for this recipe.
Traditionally karahi is made with a whole skinless chicken cut into small pieces.
I have used boneless skinless thighs, cut into bite sized cubes.

1 kg | peeled tomatoes
Or
1 can | 28oz (800gm) peeled tomatoes

Traditionally whole tomatoes are used without the peels.
Either peels are removed by boiling the tomatoes first or the peels are pulled out while being cooked.
I use canned peeled tomatoes. This significantly reduces the time and effort in making this Karahi.

1 cup | oil
2 tsp | salt
3 tsp | black pepper (freshly ground)
1cup | thinly sliced ginger
3 green chili | thinly sliced

Method
The heat will stay on high during the whole cooking time.
Heat oil in a karahi (wok)
Add the chicken.
Fry for 2 minutes.
Add salt.
Now add the sliced ginger ( save some for garnish)
And the canned tomatoes.
Bring to boil, cover and keep cooking on high heat.
Karahi is traditionally cooked on very high heat .

After 10 minutes remove the lid, and keep cooking for another 10 to 15 minutes on very high heat until the oil separates.
Add the freshly ground black pepper.
Garnish with ginger and green chilli.
Serve immediately with roti.

Enjoy😋

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