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Chicken Karai

I love this recipe for its intense flavour and simplicity. So easy it practically cooks itself.

 

 

It's best to use a whole chicken cut into smallish parts ( I know the pictures show drumsticks, that's what I had at the time ). Use around a kilo in weight. Wash and dry the chicken, notice I always like to dry my meat before cooking it, this helps the herb stick and be absorbed.

Fry the chicken in plenty of oil until it just starts going brown on the outside so around 5-8 minutes on high.

 

Carefully add 2 cans of chopped tomatoes. Throw in

 

  • 1/2 teaspoon of haldi,

  • 1 teaspoon of paprika,

  • 1/2 teaspoon of chilli and

  • 1 & 1/2 teaspoons of salt.

 

Mix everything together.

Bring to the boil, lid and simmer for 30 minutes. 

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Now take the lid off and continue to cook for another 15-20 minutes to thicken the sauce. 

To serve, chop a thumb of ginger into fine sticks and 4-5 green chillis into small pieces and throw on top with some coriander.

 

This you have to eat with chapattis ideally but also goes with plain rice.

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