Chicken Karai
If you’re a ginger lover, this is the curry for you! Ideal for lunch or dinner, this flavoursome chicken curry is made with Rajah Hot Curry Powder for an extra kick. Garnish with fresh coriander and ginger, and serve immediately with roti and crispy potato wedges.
Feeds
4Person
Preparation time
60Min.
intermediate
Ingredients
- Marinade
- 5 ml (1 teaspoon) Rajah All-In-One Curry Powder
- 10 ml (2 teaspoonns) Rajah Hot Curry Powder
- 5 ml (1 teaspoon) dhana powder
- 2,5 ml (½ teaspoon) freshly cracked black pepper
- 5 ml (1 teaspoon) salt
- Curry
- 1 whole chicken cut into pieces
- 30 ml (2 tablespoons) tomato paste
- 125 ml (½ cup) fried onions
- 125 ml (½ cup) plain yoghurt
- 60 ml (4 tablespoons) ghee
- 5 ml (1 teaspoon) jeera seeds
- 1 chilli slit
- 4 tomatoes chopped
- 2,5 ml (½ teaspoon) sugar
- 6 ml (1 heaped teaspoon) freshly made ginger
- 5 ml (1 teaspoon) crushed garlic
- 2,5 ml (½) bunch dhanya
- sliced ginger for garnish
Preparation method
• Adding sugar helps to neutralise the tomato
• If you want a thicker gravy cook for longer on a lower heat with lid removed
Nutrition
- Without milk
- Gluten Free
- Nut Free
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