Leftover grilled chicken karahi/kharahi (stir fried curry)

Name: Leftover grilled chicken karahi/kharahi (stir fried curry)
Total time: 1200 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 2 cloves fresh garlic, grated; 1/2 inch piece Fresh ginger, grated; 2 fresh chillies, chopped; 1 tin tomatoes; 1 TBS yoghurt; 1-2 cups cooked chicken, chopped; 1 onion, sliced; 1 red pepper, sliced; 1/2 TSP each: chilli, tumeric, cumin, coriander powder; 1 TBS biryani spice mix; Juice of half lemon; 1 tsp Dried methi leaves

Claire @teaAndBiscuits

I've recently learnt how to whip up a quick karahi curry, which is basically a curry version of a stir fry.
Quick cooking with ingredients at the ready.

This particular recipe was even quicker as I was using grilled chicken which was already cooked with a peri peri sauce marinade.

It was delish... Spicy, rich, tangy, soft, crunchy and so flavorful!

I've recently learnt how to whip up a quick karahi curry, which is basically a curry version of a stir fry.
Quick cooking with ingredients at the ready.

This particular recipe was even quicker as I was using grilled chicken which was already cooked with a peri peri sauce marinade.

It was delish... Spicy, rich, tangy, soft, crunchy and so flavorful!

Claire @teaAndBiscuits

I've recently learnt how to whip up a quick karahi curry, which is basically a curry version of a stir fry.
Quick cooking with ingredients at the ready.

This particular recipe was even quicker as I was using grilled chicken which was already cooked with a peri peri sauce marinade.

It was delish... Spicy, rich, tangy, soft, crunchy and so flavorful!

I've recently learnt how to whip up a quick karahi curry, which is basically a curry version of a stir fry.
Quick cooking with ingredients at the ready.

This particular recipe was even quicker as I was using grilled chicken which was already cooked with a peri peri sauce marinade.

It was delish... Spicy, rich, tangy, soft, crunchy and so flavorful!

Saved

Ingredients

20 minutes

4-6 servings

2 clovesfresh garlic, grated
1/2 inchpiece Fresh ginger, grated
2fresh chillies, chopped
1 tintomatoes
1 TBSyoghurt
1-2 cupscooked chicken, chopped
1onion, sliced
1red pepper, sliced
1/2 TSPeach: chilli, tumeric, cumin, coriander powder
1 TBSbiryani spice mix
Juice of half lemon
1 tspDried methi leaves

Saved

Steps

20 minutes

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.