Slow cooked chicken karahi with green chillies and ginger
Chicken cooked in its own tomato juices with plenty of ginger and green chilli. Bold, quick and not too saucy.
- Time45 min
- LevelMedium
- Costabout £1.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wok or wide pan over a high heat. Fry the garlic for 30 seconds, then add the chicken. Cook for 8 minutes, turning, until browned.
8 min - 2
Add the tomatoes, chilli powder, ground coriander, cumin, pepper and salt. Cover and cook on a medium heat for 15 minutes until the tomatoes break down.
15 min - 3
Uncover, add the yoghurt and stir well. Cook for 10 minutes, stirring often, until the sauce is thick and clinging and the oil rises.
10 min - 4
Add the green chillies and half the ginger and cook for 3 minutes.
3 min - 5
Finish with garam masala, remaining ginger and fresh coriander. Serve straight from the pan with naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.