chicken KARAHI MEAL
Spice up your dinner with our Chicken Karahi recipe, made effortlessly delicious with Kohinoor Karahi Cooking Sauce. Pair it with our quick and flavourful Kohinoor Meals in Minutes sides—Saag Aloo and Tarka Dal—for a perfectly balanced feast. Ready in no time, this meal is your ticket to authentic Indian flavors at home!
Keep this recipe for later
Ingredients
- Kohinoor Karahi Sauce – 1 packet
- Cooking Oil – 2 tbsp
- Diced Chicken Breast – 500g
- Diced Red Bell Pepper – 25g
- Diced Green Bell Pepper – 25g
- Diced Red Onion – 50g
- Chopped Coriander Leaves – 5g
For Cumin Rice
- Kohinoor Basmati Rice – 200g
- Cooking Oil – 1 tsp
- Butter – 20g
- Cumin Seeds – ¼ tsp
- Salt – 2g
- Water – 400ml
For Sides
- Kohinoor Tarka Dal – 1 packet
- Kohinoor Saag Aloo – 1 packet
method
Wash and soak 200g Kohinoor basmati rice in lukewarm water and keep aside for 30 minutes.
Heat 1 tsp of oil and 20g of butter in a large saucepan, then add the cumin seeds and salt.
Drain the soaked rice and add to a saucepan, add 400ml of water and bring to a boil. Cook on medium heat until all the water is absorbed and holes form on the surface of the rice.
Reduce the heat to very low and cover with lid. Allow to steam for 7 minutes. Lift the lid and fork the rice to make fluffy.
Heat 2 tbsp of oil in a pan, stir fry 50g of diced bell peppers and 50g of onions, remove from pan and place in a bowl for later use.
In the same pan, add 500g of diced chicken breast, stir fry until the pieces are lightly browned. Add the Kohinoor Karahi sauce, bring to a boil, reduce heat and cover the pan with a lid. Simmer for 10-12 minutes or until the chicken is cooked. Turn off heat.
Add the stir-fried vegetables cooked earlier to the sauce and sprinkle 5g of chopped coriander leaves.
Heat the Kohinoor Tarka Dal and Saag Aloo as per instructions on the pack.
Serve the Karahi chicken with Cumin Rice, Tarka Dal and Saag Aloo.
