Name: Chicken Karahi with Ginger and Chilies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp ghee; 1 cup diced tomatoes; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 tsp cumin seeds; 0.5 tsp turmeric powder; 1 tsp red chili flakes; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 whole green chilies; 1 tbsp julienned ginger; 2 tbsp chopped cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Karahi with Ginger and Chilies

Sautéed chicken pieces simmered in a vibrant tomato and ginger sauce, finished with fresh green chilies for a bold, aromatic heat.

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NUTRITION

Protein

47.5g

Fat

21.1g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp ghee

1 cup diced tomatoes

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp cumin seeds

0.5 tsp turmeric powder

1 tsp red chili flakes

0.5 tsp sea salt

0.25 tsp black pepper

2 whole green chilies

1 tbsp julienned ginger

2 tbsp chopped cilantro

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PREPARATION

1
Heat the ghee in a karahi or deep wok over medium-high heat until shimmering.
2
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
3
Add the chicken breast pieces and sear until golden brown on all sides.
4
Stir in the ginger and garlic pastes, cooking for 1 minute to release their aroma.
5
Add the diced tomatoes, turmeric, red chili flakes, sea salt, and black pepper.
6
Cover and simmer for 10 minutes, then uncover and increase heat to reduce the sauce until the ghee begins to separate.
7
Fold in the sliced green chilies and half of the julienned ginger.
8
Garnish with the remaining julienned ginger and fresh cilantro before serving.