Chicken Karahi

Per serving

Calories

420

Protein

36 g

Carbs

8 g

Fat

28 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron21%
• Vitamin D1%
• B1228%
• Zinc41%
• Magnesium22%
• Omega-314%
• Calcium5%
• Potassium28%
• Vitamin C61%
• Vitamin A11%
• Riboflavin39%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Chicken thigh
• 250 g Tomatoes
• 150 g Onions
• 20 g Ginger
• 4 Garlic cloves
• 2 whole Green chillies
• 1 tsp Cumin seeds
• 10 g Fenugreek leaves

Method

1. 1

   Cut chicken thighs into 2cm chunks. Dice tomatoes and onions. Mince ginger and garlic. Slice green chillies.

2. 2

   Heat 2 tbsp oil in a large karahi or wok over high heat. Add cumin seeds and let sizzle for 30 seconds until fragrant.

3. 3

   Add chicken to karahi and stir-fry for 5 minutes until browned. Add onions, ginger, and garlic. Cook for 3 more minutes until onions soften.

4. 4

   Add tomatoes and green chillies to karahi. Reduce heat to medium and simmer for 12 minutes until tomatoes break down and chicken is cooked through.

5. 5

   Stir in fenugreek leaves. Season with salt and pepper. Simmer for 1 more minute. Serve hot in the karahi with naan or rice.