Leftover grilled chicken karahi/kharahi (stir fried curry)
Leftover grilled chicken karahi/kharahi (stir fried curry)

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, leftover grilled chicken karahi/kharahi (stir fried curry). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Leftover grilled chicken karahi/kharahi (stir fried curry) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Leftover grilled chicken karahi/kharahi (stir fried curry) is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have leftover grilled chicken karahi/kharahi (stir fried curry) using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Leftover grilled chicken karahi/kharahi (stir fried curry):
  1. Make ready 2 cloves fresh garlic, grated
  2. Prepare 1/2 inch piece Fresh ginger, grated
  3. Get 2 fresh chillies, chopped
  4. Make ready 1 tin tomatoes
  5. Get 1 TBS yoghurt
  6. Prepare 1-2 cups cooked chicken, chopped
  7. Prepare 1 onion, sliced
  8. Take 1 red pepper, sliced
  9. Prepare 1/2 TSP each: chilli, tumeric, cumin, coriander powder
  10. Take 1 TBS biryani spice mix
  11. Make ready Juice of half lemon
  12. Make ready 1 tsp Dried methi leaves
Instructions to make Leftover grilled chicken karahi/kharahi (stir fried curry):
  1. Fry garlic, ginger and chillies in ½ cup oil. High heat
  2. Add tomatoes and yogurt, stirring. Cook till reduced.
  3. Add all spices. Cook 2 minutes.
  4. Add chicken, onions and peppers. Stir fry on high for 3 minutes, or until well combined and heated through. Add a splash of water if needed.
  5. Finally as dried methi. Stir through. 1 minute
  6. Finish with lemon juice and turn off heat.
  7. Rich, spicy tangy chicken curry. Especially good with naan or roti. We enjoyed it with dhaal (lentil curry) and rice.

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