A karhai is an Indian wok (many anthropologists believe that the utensil actually originated in India), and this is a stir-fried dish. I like dark meat and prefer chicken thighs here, but lovers of white meat may use boned and skinned chicken breasts. Serve it with rice or Indian (or Middle Eastern) flatbreads. You could serve the Mushroom and Pea Curry on the side. You could also have this cold, even take it on a picnic.
Recipe information
Yield
serves 4
Ingredients
For the Marinade
You also Need
Preparation
Step 1
Combine all the ingredients listed in the marinade in a glass or stainless steel bowl. Mix, cover, and refrigerate for at least 30 minutes or as long as overnight.
Step 2
Pour the 3 tablespoons of oil into a wok, karhai, or large frying pan and set over medium-high heat. When hot, add the onions. Stir-fry for a minute. Add the chicken with all its marinade. Stir-fry another 3 minutes or until the chicken is just cooked through. Add the mint and stir-fry a few seconds.
