Chicken karahi
Chicken karahi, or chicken kadahi, is a chicken dish from South Asia. It is known as gosht karahi or gosht kadahi when prepared with goat or lamb meat instead of that of chicken. The dish is prepared in a karahi and can take between 30 and 50 minutes to prepare and cook the dish. Ginger, garlic, tomatoes, green chilli and coriander are key to the flavor of the dish. 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. It is usually served with naan, roti or rice. This dish is common in North Indian and Pakistani cuisine.
History
The Hindi-Urdu word karahi derives from the Prakrit word kataha, being mentioned in the Sanskrit text Sushruta Samhita.Chicken karahi may originate in the Punjab region of the Indian subcontinent, being famous in the city of Lahore. The dish's relative, gosht karahi is thought to have originated in the colonial era North-West Frontier Province with this dish being made of lamb or goat, rather than chicken.
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.