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Indian Chicken Karahi | Spicy Chicken Skillet in 25 Mins
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25 min
Quick
Gurkerl Küche
Ein feuriger Klassiker der indischen Küche: Saftige Hendlbruststücke werden mit aromatischem Ingwer, Knoblauch, Tomaten und traditionellen Gewürzen im Wok zubereitet. In nur 25 Minuten fertig serviert!
Preparation method
Preparation
Thoroughly rinse the basmati rice in a sieve until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, cover, and let simmer gently over low heat for about 12 minutes.
Pat the chicken breast dry and cut into bite-sized, approx. 2–3 cm pieces. Peel and finely chop the garlic. Peel the ginger, finely grate half of it, and cut the other half into fine strips (julienne) for garnish. Seed the chili pepper and slice into thin rings.
Wok Cooking
Melt the clarified butter (ghee) in a wok or deep pan over high heat. Add the chicken breast pieces and sear vigorously all around for 3–4 minutes until the meat develops light roasted aromas.
Chef's tip
For an even richer wok flavor, sear the meat briefly at high heat, taking care not to burn the ground spices.
Besides basmati rice, traditional naan bread warmed briefly in the oven goes wonderfully with this dish.
Ingredients
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