Peshawari Chicken Karahi, Shinwari-Style
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 3 tbsp vegetable oil
- 5 garlic cloves
- 15 g fresh ginger, grated
- 2 tsp black peppercorns, coarsely crushed
- 4 fresh green chillies
- 2 tomatoes, quartered
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 489 kcal
- Protein
- 40.5 g
- Carbohydrate
- 4.5 g
- of which sugars
- 1.9 g
- Fat
- 34 g
- of which saturates
- 7.6 g
- Fibre
- 1.3 g
- Salt
- 0.44 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 karahi or wide heavy pan and fry the bone-in chicken pieces over high heat for 8 minutes, turning often, until browned.
- 2
Add the garlic cloves and fresh ginger and fry for 1 minute, then season with the crushed black peppercorns.
- 3
Shinwari karahi is famously plain: add only the tomatoes now, cover and cook over medium heat for 20 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining and has released its own juices into a light sauce.
- 4
Uncover and simmer for 5 minutes to reduce the sauce slightly, then stir through the fresh green chillies.
- 5
Scatter with the fresh coriander and serve with naan, letting the black pepper and chicken juices speak for themselves.
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