Easy Karai Chicken Lahori Curry

26 April 2020

Who doesn't love a good curry?! Willerby employee Andy Mears shares his super tasty Chicken Karai which will rival any local curry house without a doubt.

This dish is so versatile and can be enjoyed with a whole host of side dishes, or even on its own.


  • 2 chicken breasts
  • 2 tsp garlic-ginger paste
  • Generous pinch salt
  • 1 medium onion, finely sliced
  • 1 large clove garlic, sliced
  • 2cm ginger, sliced
  • 3 large tomatoes, quartered
  • 2 tsp chilli powder
    1/2 tsp each of:
    Cumin powder
    Cumin seeds
    Coriander powder
    Garam masala
  • 5 green finger chillies, sliced lengthways
  • 3 tbsp vegetable oil


  1. Chop the chicken breasts into equal chunks and add to a bowl with the garlic-ginger paste and salt, cover and leave for 30 minutes.
  2. Heat the oil in a pan and add the onion, garlic and ginger.
  3. Fry until the onions soften.
  4. Add all the spices and cook out for 1-2 minutes.
  5. Add a little water and stir.
  6. Add the tomatoes and fry till soft, adding a little water at a time to stop it drying out.
  7. Add the chicken, stir well and cook until the chicken is tender and cooked through (15-20mins).
  8. Taste and add more salt if needed.
  9. Heat a little oil in a frying pan and add the finger chillies, fry for a minute then pour over the cooked curry.
  10. Serve on its own or with some tasty side dishes. Enjoy!