Pakistani Chicken Karahi (Curry) Recipe

Chicken Karahi is a fragrant Pakistani Chicken Curry that will have you wanting to savor every last bite!


  • 1 Tbsp oil
  • 1 inch fresh ginger, peeled and minced (or 1/4 tsp dry, ground ginger)
  • 2 garlic cloves, peeled and minced
  • 1 lb chicken breast, cut into bite sized pieces
  • 3 tomatoes, diced (roughly 3 c)
  • 2-4 green chilies, seeded and chopped (Serrano or Jalapeno)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp turmeric
  • 2 Tbsp fresh cilantro, chopped


  1. In a large, non-stick sauté pan with high sides or cast iron skillet, heat the oil over medium high heat. Add the garlic and ginger. Sauté for 10-20 seconds, until fragrant.
  2. Add the chicken pieces and cook for 1-2 minutes, until lightly browned on all sides.
  3. Reduce the heat to medium low. Add the tomatoes, chilies, cumin, chili powder, salt, red pepper flakes, and turmeric. Mix well.
  4. Cover the pan and simmer until the chicken is cooked through and the liquid is mostly absorbed, 20 min. If there is still too much liquid after cooking for 20 minutes, remove the lid and cook, uncovered until it thickens (5-10 min).
  5. Garnish with slices of fresh ginger, sliced chilies, and fresh cilantro.
  6. Serve with warm naan bread or rice.

Pakistani Chicken Karahi (Curry) Recipe 5 of 5

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