A chicken korai is also known as chicken karahi, chicken kadai or chicken kadhi. With the right spices, you can easily replicate this chicken curry recipe.
- 30ml (2 tbsp) vegetable oil
- 2 onions, peeled and sliced
- 2.5cm (1in) fresh ginger root, grated
- 4 garlic cloves, peeled and crushed
- 2 green chillies, washed and finely chopped
- 1kg (2lbs) boneless and skinless chicken thighs, chopped
- 5ml (1 tsp) Steenbergs ground turmeric
- 30ml (2 tbsp) Steenbergs mild curry powder
- 10ml (2 tsp) Steenbergs Kashmiri chilli powder
- 15ml (1 tbsp) Steenbergs ground coriander
- 1kg (2lbs) tomatoes, washed and chopped
- 30ml (2 tbsp) tomato paste
- 30ml (2 tbsp) lemon juice
- 30ml (2 tbsp) garam masala
- Fresh coriander leaves, for garnishing
- Heat the oil in a large frying pan.
- Gently fry the onions for 10 minutes or until they have softened.
- Add ginger, garlic and chillies. Fry for 3 minutes, then turn up the heat.
- Tip in the chicken chunks and fry constantly for about 3 minutes until all sides are browned. Turn the heat to a low setting.
- Stir in all the Steenbergs spices – turmeric, curry powder, chilli powder and coriander.
- Add the tomatoes, stir, then simmer the curry at a low bubbling point for 15 minutes.
- Stir in the tomato paste, lemon juice and garam masala. Cook for another 5 minutes.
- Sprinkle with coriander leaves and serve with favourite Indian accompaniments, such as Peshwari Naan and Raita.
- You can use chicken breast instead of thigh, but it won’t be as flavoursome.
- Warning: this curry is HOT and not for the faint-hearted. When making this for the first time, go easy on the fresh and dried chilli.
- Category: Curry
- Method: Pan Fry
- Cuisine: Indian
Keywords: chicken korai, korai recipe, indian chicken curry, indian takeaway chicken recipe