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Pakistani White Karahi Thai Fusion Chicken

Karahi chicken is a Pakistani dish that is full of Eastern spice and intense flavors. It will fill your home with a wonderful odor when you cook it. The taste is just as good. Pakistani curry is different from Thai curry and we have occasionally tasted a so called Thai curry dish that tasted more like an Indian curry. Thai curry is sweeter but both are really delicious.

I decided to play archeologist and start with an Indian recipe since it is the the basis for all curries and a lot of the Thai flavor. I tried to sort of reverse engineer what some of the early Thai dishes may have tasted like by adding a few native Thai ingredients. I love the results and we ate every last bit.

What I changed

I started with a box of the Shan chicken white karahi spice mix in the picture. There is a recipe on the back which I used as my inspiration. The ingredients I changed were some of the unhealthy ones such as the ghee or vegetable oil. I just switched for an equal amount of olive oil. I also used 6 chopped Thai green chilies pulverized with a mortar and pestle instead of the green chilies called for in the recipe. (I wish they were more specific anyway, what is a green chili?)

I also added 2 tablespoons of green Tabasco just on a gut feeling. Kind of literally a gut feeling right. 😉 I used lime juice rather than lemon juice too. I added a half can of lite coconut milk to see if I could give it a bit more Thai flavor.

Otherwise I basically just followed the directions on the back of the Shan Chicken Karahi White box I bought at the Indian/Pakistani market.

Ingredients:

6 finely chopped fresh Thai peppers pounded in the mortar and pestle

2 tbsp green Tabasco

1/2 8 oz can lite coconut milk

6 tbsp lime juice

1 kg small cubes of chicken, about 2 chicken breasts

4 tablespoons non-fat yogurt

2 tablespoons of ginger paste

1 package Shan chicken white karahi mix

Instructions:

Pound the Thai green peppers and add the green Tabasco. Add in the Karahi mix, lime juice, ginger paste, chicken and yogurt and 1/2 can of coconut milk stir and marinate for 30 minutes. In a large pan heat the oil and add the chicken marinade mixture and cook covered on low for 15 minutes. Increase the heat and stir fry for 5 minutes or until the oil separates. Take off the heat and serve with dried Thai peppers for garnish.





Chicken White Karahi with Thai Spices Save Print Prep time 10 mins Cook time 50 mins Total time 1 hour I went all archeologist with this recipe and started with an Indian recipe and replaced some Thai ingredients to possibly recreate an early version of Thai influenced Indian flavor. Author: HealthyThaiRecipes Recipe type: Entree Cuisine: Thai Fusion Serves: 2-4 servings Ingredients 6 finely chopped fresh Thai peppers pounded in the mortar and pestle

2 tbsp green Tabasco

½ 8 oz can lite coconut milk

6 tbsp lime juice

1 kg small cubes of chicken, about 2 chicken breasts

4 tablespoons non-fat yogurt

2 tablespoons of ginger paste Instructions Pound the Thai green peppers and add the green Tabasco. Add in the ginger paste, chicken and yogurt and ½ can of coconut milk stir and marinate for 30 minutes. In a large pan heat the oil and add the chicken marinade mixture and cook covered on low for 15 minutes. Increase the heat and stir fry for 5 minutes or until the oil separates. Take off the heat and serve with dried Thai peppers for garnish. 3.5.3226

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As always, we try to make the recipes we make as healthy as possible. My Karahi Fusion Chicken is completely original as far as I know. You can further alter the ingredients to meet your dietary needs. That is not to say they are healthy for everyone. You’re health is fact dependent so if you have any concerns make sure to follow up with your physician, dietitian or appropriate health care professional.