Chicken Karahi with Ginger and Chilies

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

Chicken Karahi with Ginger and Chilies

YOUR SOLIN GENERATED RECIPE

Chicken Karahi with Ginger and Chilies

Sautéed chicken pieces simmered in a vibrant tomato and ginger sauce, infused with aromatic spices and finished with a sharp kick of fresh green chilies.

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NUTRITION

485kcal
Protein
52.5g
Fat
22.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5.5 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

1 tsp Coriander powder

0.5 tsp Sea salt

2 whole Green chilies

1 tbsp Fresh ginger

0.25 cup Fresh cilantro

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PREPARATION

  • 1

    Heat the ghee in a heavy-bottomed pan or traditional karahi over medium-high heat.

  • 2

    Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

  • 3

    Add the cubed chicken breast and sear until golden brown on all sides.

  • 4

    Stir in the ginger paste and garlic paste, sautéing for 1-2 minutes until the raw aroma dissipates.

  • 5

    Add the diced tomatoes, turmeric, chili flakes, coriander powder, and sea salt.

  • 6

    Cover and simmer on medium-low for 10 minutes until the tomatoes break down into a thick, jammy sauce.

  • 7

    Remove the lid and stir in the sliced green chilies, cooking for another 2-3 minutes to allow the flavors to meld.

  • 8

    Garnish with fresh ginger matchsticks and chopped cilantro before serving warm.

Chicken Karahi with Ginger and Chilies

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

Chicken Karahi with Ginger and Chilies

YOUR SOLIN GENERATED RECIPE

Chicken Karahi with Ginger and Chilies

Sautéed chicken pieces simmered in a vibrant tomato and ginger sauce, infused with aromatic spices and finished with a sharp kick of fresh green chilies.

NUTRITION

485kcal
Protein
52.5g
Fat
22.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5.5 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

1 tsp Coriander powder

0.5 tsp Sea salt

2 whole Green chilies

1 tbsp Fresh ginger

0.25 cup Fresh cilantro

PREPARATION

  • 1

    Heat the ghee in a heavy-bottomed pan or traditional karahi over medium-high heat.

  • 2

    Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

  • 3

    Add the cubed chicken breast and sear until golden brown on all sides.

  • 4

    Stir in the ginger paste and garlic paste, sautéing for 1-2 minutes until the raw aroma dissipates.

  • 5

    Add the diced tomatoes, turmeric, chili flakes, coriander powder, and sea salt.

  • 6

    Cover and simmer on medium-low for 10 minutes until the tomatoes break down into a thick, jammy sauce.

  • 7

    Remove the lid and stir in the sliced green chilies, cooking for another 2-3 minutes to allow the flavors to meld.

  • 8

    Garnish with fresh ginger matchsticks and chopped cilantro before serving warm.