Karahi Chicken, Cabbage Sambar, Roti, Mint, Yoghurt and Cucumber Raita

This Meal3 and Meal 5 choice for @shazeats_mandysway is a culmination of dishes from South Asia, India and Pakistan. This Chicken Karahi is a healthy choice because of the spices and ingredients used and it doesn’t need a huge amount of oil to create this fragrant curry. The Karahi contains ginger, garlic, curcumin, garam masala (a blend of cinnamon, cardamons, black peppers,allspice) within the dish and each of the spices contain great health and medicinal properties. Ginger is a traditional cold remedy and contains antioxidants. Curcumin has strong anti-flammatory properties, whereas garam masala which is used in a lot of Indo- Pakistani cooking helps aide digestion and has antiseptic properties. For lunch have this curry with brown roti and for dinner its accompanied well with a Cabbage Sambar which is popular in Southern India. 

Karahi Chicken

In a pot place chicken that has been cut into curry pieces. Add 2 tbsp vinegar, 1 tsp salt, 1 tsp ginger, 1 tsp garlic and 1 tsp whole cumin. Steam on high heat until the chicken is cooked and 3/4 of the water has dried up. Take a wok or a deep frying pan. Add 1 tbsp of olive oil and sizzle 2 freshly cut chilis, 1 tsp of ginger and 1 tsp of garlic. Add the chicken and stirfry. Then add in 1 chopped tomato, 1/2,tsp of turmeric, 1 tsp of red chili powder, 2 tsp of Shaan Karahi Masala and 1 tsp of garam masala. Simmer on low heat for 5-7 mins. Pour 100-150ml of water and bring to a boil. Garnish dish with chopped onions, peppers and coriander. Cabbage Sambar Take 2 tsp of olive oil and sizzle curry leaves, mustard seeds, whole cumin and green chilis. Add in shredded cabbage, turmeric powder, salt and lemon juice. Stir fry the cabbage then add in a 1/4 cup water and steam on low heat for a few mins.   



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