Recipe - Chicken Karahi

2 tablespoon Vegetable oil
1 One half pound Chicken thigh meat; boneless
skinless, fatless, minced
into 1 One half inch long & 1
One half inch wide pieces
4 tablespoon Plain yogurt
1 tablespoon Chopped ginger
1 tablespoon Garlic paste
8 Pieces each green pepper and
onion; (cut just like
chicken)
One half teaspoon Red chili powder
1 tablespoon Coriander powder
4 ounce Water

Rub the yogurt on chicken and leave it to refrigerate for about two hours.

Heat oil in a pan and add ginger and garlic. After 30 seconds, add pieces
of onion, green pepper and the marinated chicken. Stir frequently until the
chicken turns a little brown.

Now add coriander powder and red chili powder. Add salt to taste.

Keep stirring frequently.

After 3 or 4 minutes add the water and let everything simmer gently. check
from time to time and as soon as the chicken feels cooked, you are ready to
serve it.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995

Recipe by: KabobNCurry Restaurant Providence RI

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998