Now that Ramadan (also known as Ramzan in the South Asian community) is underway, I thought I would share with you this delicious Karhai Chicken Curry recipe. Whether you are fasting or not or would simply like to try this popular South Asian dish, it is a great dinner choice for the whole family. All the ingredients are available at any Real Canadian Superstore® and No Frills® at a low price. It really is a one-stop shop for all your needs!
Karhai, a heavily spiced Pakistani and North Indian curry, is traditionally made in a large, deep cooking vessel of the same name, but a skillet or wok works just as well for this dish. Serve with cooked basmati rice or warm naan.
1 tsp (5 mL) each Suraj Ground Coriander, Suraj Ground Cumin, Suraj Garam Masala and Suraj Ground Turmeric
1 tsp (5 mL) kasoori methi (dried fenugreek leaves)
1/2 tsp (2 mL) each salt and Suraj Chilli Powder Hot
1 lb (450 g) Sufra Zabeeha by Hand Halal Boneless Skinless Chicken Breasts, cut into bite-size pieces
3 tbsp (45 mL) vegetable oil
1/2 tsp (2 mL) Suraj Cumin Seeds
1 onion, chopped
1 sweet red pepper, chopped
1/4 cup (50 mL) raw unsalted cashews
2 tbsp (25 mL) golden raisins
2 cloves garlic, minced
1 tbsp (15 mL) minced peeled fresh ginger
1 can (796 mL) no-salt-added diced tomatoes
3 tbsp (45 mL) 35% whipping cream
1/4 cup (50 mL) chopped fresh cilantro
Fresh cilantro sprigs, for garnish (optional)
1. Stir together coriander, ground cumin, garam masala, turmeric, kasoori methi, salt and chili powder in small bowl. Set aside.
2. Toss together chicken, 1 tbsp oil and half of the coriander mixture in large bowl. Cover with plastic wrap; refrigerate 30 minutes.
3. Meanwhile, heat 1 tbsp oil in large nonstick skillet or wok over medium-high heat. Add cumin seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add onion, red pepper and cashews; cook, stirring often, until onion and red pepper are softened, 5 to 7 minutes. Add raisins; cook, stirring often, until plump, about 1 minute. Transfer to separate large bowl. Set aside.
4. Heat remaining 1 tbsp oil in same skillet over medium-high heat. Add garlic, ginger and remaining coriander mixture; cook, stirring constantly, until fragrant, about 1 minute. Add chicken; cook, stirring often, until browned, 4 to 5 minutes.
5. Stir in tomatoes and onion mixture; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thickened and chicken is no longer pink inside, about 8 minutes. Stir in cream; cook until heated through, 1 to 2 minutes. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs (if using).
Chef’s Tip: Kasoori methi has a bold bittersweet taste that many describe as a cross between fennel and celery. To intensify the flavour, crush the leaves between your fingers before using.
Makes 4 servings.
Per serving: 390 calories, fat 20 g (5 g of which is saturated), sodium 630 mg, carbohydrate 26 g, fibre 7 g, sugars 14 g, protein 29 g
And now for the fun part. In the Ramadan spirit of giving I am hosting a giveaway with Real Canadian Superstore® and No Frills®, where one lucky reader will have the opportunity to win a $50 gift card to keep and another $50 to give to a friend!*
To enter, all you have to do is share this post and tag a friend who you think deserves to win. Don’t forget to tag us also! @nofrillsCA @SSanober
For extra entries: ‘Like’ the Facebook page Driving Ms Desi and comment on the article post tagging another friend! Tag a new friend in each comment for more entries.
The last day to enter is Saturday June 3rd 2017. The winners will be selected through a random draw and announced the following Monday. Hurry and share away! (*Canadian residents only)
May you have a successful and blessed Ramadan!
This is a sponsored post, however all opinions are my own.