Pakistani · intermediate
Sindhi Ginger Tomato Chicken Karahi
A fast, high-heat Pakistani wok curry featuring tender bone-in chicken cooked with a rich tomato base, aromatic ginger matchsticks, and vibrant green chilies.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wok or deep skillet over high heat until shimmering.
- 02
Add the chicken pieces and sear for 6 to 8 minutes, turning frequently until white on the outside and lightly golden.
- 03
Add ginger paste and garlic paste, frying with the chicken for 1 minute until fragrant.
- 04
Add chopped tomatoes, ground cumin, ground coriander, and salt. Reduce heat to medium, cover, and simmer for 10 minutes until tomatoes soften into a thick paste.
- 05
Uncover, turn heat back to high, and vigorously stir-fry for 4 to 5 minutes to reduce excess liquid until oil separates from the tomato masala.
- 06
Fold in ginger matchsticks, slit green chilies, and cracked black pepper, cooking for 1 final minute before serving hot with naan.
A LITTLE KITCHEN KNOW-HOW
Bhunao
A high-heat stir-frying technique used in South Asian cooking to evaporate moisture and concentrate spices until oil separates from the sauce.
Notes from the kitchen
- High heat karahi cooking relies on continuous stir-frying once tomatoes break down to develop a rich, glossy gravy.
- Using bone-in chicken yields deeper flavor and keeps the meat moist during high-heat stir-frying.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
