Chicken Do Pyaza, Karachi-Style
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 4 onion, sliced
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 300 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander
Nutrition (per serving)
- Calories
- 546 kcal
- Protein
- 42.4 g
- Carbohydrate
- 15.8 g
- of which sugars
- 10.8 g
- Fat
- 34.4 g
- of which saturates
- 7.6 g
- Fibre
- 3.6 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry two-thirds of the sliced onions for 10 minutes until golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken pieces and brown for 6 minutes, then stir in the chopped tomatoes, ground turmeric, chilli powder and ground coriander.
- 3
Cover and simmer for 25 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 4
Stir in the remaining raw sliced onions, which give do pyaza its name ('two onions'), and cook uncovered for 8 minutes until they soften but still have some bite.
- 5
Taste and adjust the seasoning, then serve with naan or rice.
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