By Mrs Tombs (Catering Manager)

Celebrating Eid with our school community is always a highlight in the Greens calendar. We recently came together to share a specially prepared menu that was both authentic and encouraged students to try food from cultures they may not usually experience. This Eid, we served Chicken Karahi, a traditional Pakistani tomato-based curry, and Lamb Tagine, a dish native to Morocco, flavoured with a blend of Arabic spices.

I’ve shared the recipe for Chicken Karahi below so you can try it at home.

Ingredients

• 2 tbsp ghee
• 2–3 tbsp vegetable oil, or use more ghee if preferred
• 1 small onion, finely chopped
• 8 garlic cloves, crushed
• ¾ inch piece of ginger, crushed
• 1–2 Serrano or Thai green chillies, whole
• 900 g skinless chicken (we use boneless chicken thighs, cut into quarters)
• 600 g tinned chopped tomatoes
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chilli powder (or to taste)
• 2 tsp salt, divided
• ¼ cup plain whole milk yoghurt, whisked – see note for dairy-free alternative
• 1 tsp freshly ground black pepper, or to taste
• ½ tsp garam masala
• 2–3 green chillies, slit in half
• 1–2 tbsp fresh ginger, julienned
• 1 tbsp fresh coriander (cilantro), chopped

Instructions

1. Heat a large, heavy-based pan over a medium heat. Add the ghee and oil. Once hot, add the onions and sauté for 5–6 minutes, or until lightly golden. Add the garlic, ginger, and whole green chilli and cook for about a minute.
2. Add the chicken and ½ tsp salt. Sauté for 5 minutes, or until the chicken changes colour and stops releasing water. Stir in the tomatoes, ground coriander, cumin, red chilli powder, and remaining salt. Cook for another minute.
3. Reduce the heat to medium, cover, and allow the chicken to cook for 10 minutes, stirring once halfway through.
4. Remove the lid and raise the heat to high. Sauté for 10 minutes, or until the chicken is fully cooked and the liquid has reduced. The chicken should look glossy as the ghee or oil begins to separate.
5. Lower the heat to medium. Stir in the yoghurt and cook gently for 2–3 minutes. Taste and adjust the salt if needed. Add the black pepper and garam masala, stir to combine, and your curry is ready to serve!