Chicken curry simplified? Yes, please! Ok so it’s not exactly chicken curry..but it is chicken and it is in a gravy, so I say the statement works. Chicken Karahi is delicious and easy to make.
Chicken karahi is simple cooking at it’s best. Not a lot of ingredients, waiting around for the perfect masala, or a complex gravy. You pretty much put it all in and just sorta wait for it to be done – which lets face it, is awesome when you’re not in the mood for a big cooking situation.
Normally, I’m not a wok user. I’m traditionally too lazy to keep up with the mixing and moving required, plus the heat on a standard stove is sh** and never hot enough for effective wok usage. But in this case, the wok is perfect. You can keep your dish cooking and simmering just as you’d want it. Now, since this is a blog and no one reads it, let me backtrack and say, if you don’t have a wok, don’t sweat it. Use a deep pan instead of a pot and you’ll be set.
I suppose that somewhere in this post I’m supposed to weave you a tale about the life altering flavors, the golden hues of the kitchen, the savory aromas wafting through the air comforting the weary…but this ain’t that sorta keyword stuffing site. The flavors are simple – warm and earthy thanks to the cumin, garam masala, coriander, garlic, ginger, and chilies. The dish pairs perfectly with rice, roti, or paranthas. Ultimately, this dish has continued to live on in Punjabi cuisine because it is simple, ingredients almost always available, and it’s perfect for any day, any occasion. So make it, eat it, and then you know….eat cake….
Fun fact: Most of the dishes as we now know as Punjabi dishes are actually foods and cooking methods that the region adopted through the varying conquests and people that went through Punjab to get to and through the country. Unlike other parts of India, we’ve adopted much of our cuisine from modern day Middle East and Afghanistan. Hence you see more kebabs, clay pit cooking, and the usage of dried fruits and nuts in the dishes.