Chicken Karahi (Wok) Recipe

Name: Chicken Karahi (Wok)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves; 1/3 tablespoon fresh ginger, minced; 2 cups Spanish onions, diced; 2 1/2 cups tomatoes, diced; 2 green chili peppers, diced; 6 tablespoons fresh cilantro (including stems); 1/2 cup oil; 15 whole coriander seeds; 7 whole cloves; 2 lbs boneless chicken breasts; 1 lime; 1 tablespoon ground coriander; 1 tablespoon garam masala; 1/4 tablespoon turmeric; 1/2 tablespoon salt (to taste); 1/4 tablespoon green cardamoms; 1 tablespoon ground red chili pepper

Servings: persons

6 garlic cloves
1/3 tablespoon fresh ginger, minced
2 cups Spanish onions, diced
2 1/2 cups tomatoes, diced
2 green chili peppers, diced
6 tablespoons fresh cilantro (including stems)
1/2 cup oil
15 whole coriander seeds
7 whole cloves
2 lbs boneless chicken breasts
1 lime
1 tablespoon ground coriander
1 tablespoon garam masala
1/4 tablespoon turmeric
1/2 tablespoon salt (to taste)
1/4 tablespoon green cardamoms
1 tablespoon ground red chili pepper

1
Prepare all ingredients before cooking.
2
Slice thinly the 6 garlic cloves.
3
Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
4
Add 1/2 cup of oil (preferably 1/2 vegetable, 1/2 olive) to karai (wok) over med heat and warm.
5
Add 15 whole coriander seeds and 7 whole cloves.
6
After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.
7
Add the sliced garlic, ginger, juice of 1/4 lime, onion, and tomatoes and stir to combine.
8
Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
9
Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, 1/4 tablespoon turmeric, 1/2 tablespoon of salt (to taste), 1/4 tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.
10
Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
11
Plate and garnish with the remaining cilantro.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 garlic cloves, 1/3 tablespoon fresh ginger, minced, 2 cups Spanish onions, diced, 2 1/2 cups tomatoes, diced, and more.

Yes, Chicken Karahi (Wok) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Karahi (Wok)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions