PAKISTANI CHICKEN KARAHI & ALOO GOSHT

 

2 Pakistani recipes featuring curry:

**1. Chicken Karahi:**

Ingredients:

- 1 kg chicken, cut into pieces

- 3 tablespoons ghee or oil

- 2 onions, finely chopped

- 4 tomatoes, chopped

- 2 tablespoons ginger-garlic paste

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the ghee or oil in a karahi or large skillet over medium heat. Add the chopped onions and sauté until golden brown.

2. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until fragrant.

3. Add the chopped tomatoes and cook until they soften and release their juices.

4. In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant. Grind them to a fine powder using a mortar and pestle or spice grinder.

5. Add the ground cumin-coriander powder, red chili powder, turmeric powder, and salt to the tomato-onion mixture. Cook for a few minutes until the spices are well combined.

6. Add the chicken pieces to the karahi and coat them evenly with the spice mixture. Cook for 5-7 minutes until the chicken starts to brown.

7. Cover the karahi and cook the chicken on low heat for 20-25 minutes or until tender and cooked through, stirring occasionally.

8. Once the chicken is cooked, sprinkle garam masala over it and garnish with fresh coriander leaves.

9. Serve hot with naan or steamed rice.

**2. Aloo Gosht (Potato and Meat Curry):**

Ingredients:

- 500g mutton or beef, cut into chunks

- 3 potatoes, peeled and cut into quarters

- 3 tablespoons ghee or oil

- 2 onions, finely sliced

- 2 tomatoes, chopped

- 2 tablespoons ginger-garlic paste

- 2 green chilies, slit lengthwise

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.

2. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until fragrant.

3. Add the chopped tomatoes and cook until they soften and form a thick gravy.

4. In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant. Grind them to a fine powder.

5. Add the groundcumin-coriander powder, red chili powder, turmeric powder, and salt to the tomato-onion mixture. Cook for a few minutes until the spices are well combined.

6. Add the mutton or beef chunks to the pot and coat them evenly with the spice mixture. Cook for 5-7 minutes until the meat starts to brown.

7. Add enough water to cover the meat and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1-1.5 hours or until the meat is tender, stirring occasionally.

8. Once the meat is almost tender, add the quartered potatoes to the pot. Cook for another 20-25 minutes or until the potatoes are cooked through and the curry has thickened.

9. Sprinkle garam masala over the curry and garnish with fresh coriander leaves before serving.

10. Serve hot with naan or steamed rice.

These traditional Pakistani curry recipes, Chicken Karahi and Aloo Gosht, are sure to delight your taste buds with their rich flavors and aromatic spices, offering a glimpse into the vibrant culinary heritage of Pakistan. Enjoy these hearty and comforting dishes with family and friends, and savor the warmth and hospitality of Pakistani cuisine.