Title: Chicken Karahi
Categories: Chicken and, Poultry
Yield: 4 Servings

2 tb Vegetable oil
1 1/2 lb Chicken thigh meat; boneless
-skinless, fatless, diced
-into 1 1/2 inch long & 1
-1/2 inch wide pieces
4 tb Plain yogurt
1 tb Chopped ginger
1 tb Garlic paste
8 Pieces each green pepper and
-onion; (cut just like
-chicken)
1/2 ts Red chili powder
1 tb Coriander powder
4 oz Water

Rub the yogurt on chicken and leave it to refrigerate for about two hours.

Heat oil in a pan and add ginger and garlic. After 30 seconds, add pieces
of onion, green pepper and the marinated chicken. Stir frequently until the
chicken turns a little brown.

Now add coriander powder and red chili powder. Add salt to taste.

Keep stirring frequently.

After 3 or 4 minutes add the water and let everything simmer gently. check
from time to time and as soon as the chicken feels cooked, you are ready to
serve it.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

Recipe by: Kabob-N-Curry Restaurant Providence RI

Posted to KitMailbox Digest by J Pellegrino on May
28, 1998