Karai chicken curry

    55 min

    This is an extremely easy and flavourful chicken curry with just a few simple ingredients. Traditionally for this dish a whole chicken is cut into 16 pieces (usually by the butcher) but you can make it with bigger pieces as well. The spiciness of the dish can be varied by increasing or decreasing the amount of black pepper and green chilli in the recipe to suit your taste.

    40 people made this

    Serves: 6 

    • 4 tablespoons vegetable oil
    • 1 whole chicken, cut into 16 pieces
    • 1 medium tomato, diced
    • 3 tablespoons ginger paste
    • 2 green chillies, or to taste (optional)
    • 2 teaspoons black peppercorns, coarsely crushed
    • 1/2 teaspoon salt
    • 125ml water

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, chillies, crushed peppercorns and salt. Cover, and simmer for 15 minutes.
    2. Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

    Ginger paste...

    If you haven't any ginger paste, simply substitute the same amount of freshly grated root ginger.

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    Reviews in English (5)


    key ingredients that are missing: fresh ginger: cut into matchsticks: 2 to 4 tablespoons fresh cilantro 1/4 cup to 1/2 cup Haldi powder (turmeric): yellow spice common to pakistani and indian cooking. 1/2 teaspoon white vinegar: 1.5 teaspoons Tomatoes... for 4 pounds of chicken you need at least 8 to 10 large tomatoes fine ground black pepper: adds real authentic flavor to start off with blend all the tomatoes in a blender till its fully crushed in a saucepan or large frying pan heat oil till hot and add tomatoes coook till fully reduced and the color of your tomatoes is a deep red. this step will reduce your cooking time. now that your tomatoes are simmering take a large pot and heat oil in it. when mostly hot add the fresh ginger paste, 2 tablespoons are enough for 4 pounds of chicken. stir the ginger around in the oil so that you can release the flavours of the ginger. after one minute, add all the chicken... your ginger should not burn or change color. stir the chicken till its no longer pink on all sides using a large wooden spoon. add salt, Turmeric or Haldi powder, and black pepper. A few splashes of water can be added to give a light gravy... cook till meat is 3/4 cooked. stir in the cooked tomatoes to chicken. add chilies whole,cover and cook on low heat about 10 minutes. uncover and add ginger and cilantro. stir till combined. add vinegar, stir, remove from heat and serve. NOW its a 5 star recipe... all pepers can be adjusted to liking, jalapenos r better.  -  20 Sep 2010  (Review from Allrecipes US | Canada)


    It has good taste for American friends but if you're trying to impress a Pakistani husband or Indian friend this is not your recipie.  -  09 Jul 2010  (Review from Allrecipes US | Canada)


    I made several mistakes with this recipe. My pepper grinder broke so I tried to use a mortar and pestle to grind the peppercorns. That's not a great idea, let me tell you. My peppercorns stayed virtually whole so I had to pick them out while I ate it. That would of course be my fault, and not the recipe. I used one serrano and tasted it. IT WAS HOT! To save the meal, I threw in a can of light coconut milk (my cure-all for asian recipes that get to spicy). It was very tasty. Next time I'll have a pepper grinder that works and I'll start with less hot pepper. Of course, it was quite so delicious that I may add the coconut milk anyway.  -  16 Oct 2006  (Review from Allrecipes US | Canada)