Chicken Karahi (Pakistani Chicken with Tomato and Peppers)
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Garlic paste
- 2 tsp salt
- 1 kg chicken pieces
- 2 tbsp oil
- 5 whole red peppers
- ½ kg diced tomatoes
- Chopped coriander leaves
- 7–8 green chiles , sliced
Directions
Combine garlic paste and salt. Rub this mixture over the chicken pieces, and let marinate for several hours.
Heat some oil in a specialized wok known as a karaahi , and add red peppers to brown.
Add the marinated chicken to the wok. Let the chicken cook over low heat until it becomes slightly tender.
Add the diced tomatoes, mixing them thoroughly with the chicken. Let this cook on over low heat for 15 minutes.
Serve it by garnishing it with green chilies and coriander.