Chicken Karahi

Chicken Karahi is a Pakastani dish.  A karahi is a cooking pot similar to a wok.  I used half of a 5 lb chicken and saved the other half for another recipe.  This would be great with some chapati flat bread.  Enjoy!

Chicken Karahi

Duration: 1 hour and 20 minutes

Servings: 2

Ingredients:

2.5 lbs of bone-in chicken

3 T of olive oil

5 cloves of garlic

1/3 cup of water

1 inch of ginger

2 medium-large fresh tomatoes

3/4 tsp salt

3/4 tsp red chili powder

1/3rd tsp turmeric (heaping ¼ tsp)

1/2 cup plain yogurt

6 green and red Thai chilies cut diagonally with stems removed

2 large green and red chilies with stems removed

1/2 tsp garam masala

2 tbsp chopped cilantro

Instructions:

Skin the chicken and cut into pieces.

Heat oil in a pan on high.  While heating, peel the ginger piece.

Fry the chicken in oil.  Be careful as it will splatter.

Blend the garlic cloves with water in a food processor.

Once the chicken has browned, add garlic water.  Turn the heat down to medium and mix.

Grate the ginger. (I put mine in a food processor)

Slice the tomatoes.  Measure the salt, chili powder, and turmeric and set aside.

Once the oil has cleared, add the tomatoes, salt, chili powder, and turmeric.

Once the tomatoes have stewed into a watery sauce, add yogurt, garam masala, ginger, green Thai chilies, red Thai chilies, large red chili, and large green chili and mix.

Add the cilantro and mix again  Once oil has separated, the dish is complete.

I picked out the large chilies and discarded them before serving.

Adapted from: Bajias Cooking

Salmon Head Tofu Soup

Today, I made salmon head tofu soup.  I went to the Zion Market to get my items.  I was pleasantly surprised to see salmon heads available in the refrigerated packaged fish section.  I was even more relieved when I realized that they were already cut in half so I didn't have to split any fish heads open tonight.  

Salmon Head Tofu Soup
Duration: 1 hour
Servings: 1

Ingredients:

1 half salmon head 
9 oz. salmon pieces 
1/2 tsp salt
1 tsp. shaoxing wine
850 ml water
1 tsp. shaoxing wine
300 grams pressed tofu, medium firm, cubed
1 tsp. Japanese fish powder: Dashi-no-moto
1/4 tsp. sugar
1/16 tsp. pepper

Instructions:
Remove the fish scales.  Wash well.  Dry with a kitchen towel.  Add salt and wine.  Rub into the salmon pieces.  Cover with a lid and put in the fridge for 30 mins.  

With 10 minutes left to marinate, add water to a 3 qt pot and bring to a boil.  Smash the ginger slices and place them in a medium skillet.  

After marinating, add the salmon and cover with a lid.  Boil for 5 minutes on medium high heat.  It should be a rolling boil. 

Put in lemon juice, wine, and tofu.  Cook for 5 minutes.  The soup will turn milky white. 

Put in cabbage.  Bring to boil and then turn off the heat.

Season with salt, sugar, pepper, and fish powder.  Stir well.

Remove the salmon skin from the 9 oz. of salmon and serve.

Adapted from: wantanmien