Karahi Cut is skinless whole chicken which is cut into 15-17 pieces. It is Suitable for making chicken karahi & different curries.

Karahi cut is skinless whole chicken which is cut into 15-18 Pieces and very suitable to make chicken karahi & different curries adding taste to your dine.

First it was given the name karahi because of the pan that it was originally prepared in. This pan is heavy and really resembles a wok although it is a bit rounder and has a flatter base. In the past, people used this pan for simmering meat or would stir fry it in an open fire.

Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.

Generally it will be served medium to hot but we have seen milder versions too. A Karahi is actually the name for a type of Indian iron round bottomed wok. As mentioned the Karahi style is similar to a Balti curry, however the Karahi is commonly available as a dish in its own right.

Indicated price is per kg. There are approximately 3 pieces chicken whole legs in every kg, but this may vary according to the size of chickens under current production.

Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in North Indian and Pakistani cuisine.

In much of India that cooking pot is a called a karahi. Now, the Oxford BBC Guide To Pronunciation tells us that karahi is pronounced “kurr-Y” with the Y sounding like the y in cry. So the English in India could easily have mispronounced karahi as “curry”.

As nouns the difference between karahi and curry is that karahi is a deep circular vessel resembling a wok, traditionally of cast iron, used in indian and pakistani cuisine while curry is one of a family of dishes originating from south asian cuisine, flavoured by a spiced sauce.

Green Thai Curry
Green Thai Curry is considered the hottest of all curries that will give you that burning but tasty flavor all over your mouth.

Fresho Chicken Breast – Boneless, Antibiotic Residue-Free, 1 kg

Chicken Drumstick w Skin – 500g (5-6 pieces)

Heat up your oil in a karahi dish, wok, cast iron skillet or any pan suitable for stirfrying, keeping the flame on high for the entire duration Add the chicken in. Fry this, stirring constantly until the chicken begins to take on a golden colour in some places Add in the minced ginger and garlic.

At about the 15-20 minute mark, the gravy will have thickened nicely, the oil will be separating around the edges, the chicken will be cooked and things will be looking almost done. At this point, you can add the chopped coriander and chillis, turn the heat to low and allow everything to simmer together again without the lid.

The only time you’re allowed to cook a Karahi with the lid on is if you’re cooking a red meat Karahi (I will do a post on this next month) OR if for some reason the chicken hasn’t cooked through. Fun fact: the first time I cooked a Karahi by myself I simmered it on low with a lid and my Father’s reaction was to almost disown me.

The original, authentic method of making it is a very specific one. As a general rule, Karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillis, julienne-cut raw ginger and coriander. It’s a rather thick, jammy gravy and concentrated in flavour – yum!