Chicken karahi
South Asian dish
From Wikipedia, the free encyclopedia
Chicken karahi, or chicken kadahi, is a chicken dish from South Asia.[A][1][2] It is known as gosht karahi or gosht kadahi when prepared with goat or lamb meat instead of that of chicken.[3] The dish is prepared in a karahi (a type of wok from the Indian subcontinent) and can take between 30 and 50 minutes to prepare and cook the dish.[4][3] Ginger, garlic, tomatoes, green chilli and coriander are key to the flavor of the dish.[5] What distinguishes chicken karahi from other curries from the region is that traditionally, it is cooked without onions in the base, and instead uses just tomatoes, ginger and garlic.[6] It is usually served with naan, roti or rice. This dish is common in North Indian and Pakistani cuisine.[1]
 Chicken Karahi | |
| Place of origin | Northwestern South Asia |
|---|---|
| Region or state | Indian subcontinent[1] |
| Associated cuisine | Pakistan, India[1] |
| Main ingredients | Chicken |
History
The Hindi-Urdu word karahi (a type of pot used in the Indian subcontinent) derives from the Prakrit word kataha (कटाह), being mentioned in the Sanskrit text Sushruta Samhita.[7]
Chicken karahi (chicken kadahi) may originate in the Punjab region of the Indian subcontinent, being famous in the city of Lahore.[3][8] The dish's relative, gosht karahi (gosht kadahi) is thought to have originated in the colonial era North-West Frontier Province (now Khyber Pakhtunkhwa, Pakistan) with this dish being made of lamb or goat, rather than chicken.[3]
The dish is a staple in menus of Indian and Pakistani restaurants in various parts of the world; the 'Bigger than Bollywood' experience at Hexham Library in Northumberland featured Indian cooks making chicken karahi with naan for British Film Institute tourists as early as 2002.[9]