Easy Chicken Karahi Curry

Journey to the land of the fiver rivers and the golden temple and experience the fiery flavours of the Punjab region. The Karahi is a hot and spicy dish famous in Northern India and Pakistan, combining a onions and tomatoes with a spicy blend of chilli’s and ginger. This is a flavoursome dish for curry lovers who crave authentic experiences and enjoy a little extra spice with their meals. To experience the true taste of the Punjab, cook the easy chicken Karahi curry using the recipe below.

30 minutes

10 minutes

Serves 4





Keep this recipe for later

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  • Kohinoor Karahi sauce – 1 packet
  • Cooking oil – 2tbsps
  • Diced chicken (on the bone) – 600gms
  • Chopped coriander leaves – 5gms
  • Kohinoor basmati rice – 200gms
  • Cooking oil- 1tsp
  • Butter-20gms
  • Cumin seeds -1/4tsp
  • Salt- 2gms


Heat oil in a pan sauté the diced chicken on the bone, stir fry till the pieces have a light brown colour, add the Kohinoor Karahi sauce, bring to a boil, reduce the heat and cover the pan with a lid and cook for 25-30 minutes until the chicken is cooked.

Sprinkle with chopped coriander leaves.
Wash and soak the basmati rice in lukewarm water and keep for ½ hour. Heat oil and butter in a thick bottom pan add the cumin seeds sauté add the soaked rice after draining all the water, lightly sauté add salt and boiling water, allow to cook on medium heat till all the water is absorbed and holes form on the surface of the rice, cover with kitchen paper towels cover with lid and reduce the heat to very slow, allow to steam for 7 minutes, open and fork the rice to make it fluffy.

There you have it, an authentically Indian and easy chicken Karahi curry. Enjoy!

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