Egg and Chicken Karahi
PakistaniLunchDesi eggsMedium
Chicken karahi with tomatoes and green chillies, finished with boiled eggs — a hearty lunch for the family.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 400 g chicken pieces
- 3 tomatoes, chopped
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 tsp red chilli powder
- 3 tbsp oil
- 1 tsp garam masala
- Fresh coriander and ginger julienne for garnish
- Salt to taste
Method
- Heat oil and fry the onion until light golden, then add ginger-garlic paste.
- Add the chicken pieces and fry on high heat for 5 minutes.
- Add tomatoes, green chillies and red chilli powder. Cook until the oil separates and the chicken is tender.
- Add the boiled eggs and garam masala. Simmer for 5 minutes.
- Garnish with coriander and ginger julienne and serve hot with naan or roti.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)28 g
Fat (estimate)20 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the karahi on high heat at the end so the masala clings to the chicken. Food safety: chicken must be cooked through with no pink parts, and eggs fully boiled. Allergens: contains egg. Substitute: use boneless chicken for a quicker karahi. Nutrition figures are estimates only.