A karahi is an extremely versatile two-handled metal pan, similar to a wok. Food is always cooked over high heat in a karahi. It is important to always heat a karahi or wok before you add the oil to help maintain the high temperature.
Recipe: (Serves 4)
2 tablespoon ghee
3 garlic cloves, crushed
1 onion, chopped finely
2 tablespoons garam masala
1 teaspoon coriander seeds, ground
1/2 teaspoon dried mint
1 bay leaf
1.75 lb/785 g skinless, boneless chicken, diced
Scant 1 cup chicken bouillon
1 tablespoon chopped fresh cilantro
Salt to taste
Warm nan bread or chapatis, to serve
Method:
Heat the ghee in a karahi, wok, or a large, heavy skillet. Add the garlic and onion. Stir-fry for about 4 minutes until the onion is golden. Stir in the garam masala, ground coriander, mint, and bay leaf.
Add the chicken and cook over high heat, stirring occasionally, for about 5 minutes. Add the bouillon, lower the heat, and simmer for 10 minutes until the sauce has thickened and the chicken juices run clear when the meat is tested with the point of a sharp knife. Stir in the chopped fresh cilantro and season with salt to taste, mix well, and serve immediately with warm nan bread or chapatis.
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