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Keto Dinner

Chicken Karhaai

I stumbled upon Chicken Karhaai during my travels and knew it had to be keto-fied. This bold, pepper-crusted Pakistani curry is naturally low in carbs, focusing on tender chicken and aromatic spices. It’s the kind of dish that fills the kitchen with an irresistible fragrance and brings everyone to the table.

15 min Prep time 30 min Cook time 45 min Total time 4 Servings 450 Calories
Chicken Karhaai

Ingredients

  • /4 cup vegetable oil
  • (4 pound) whole chicken, cut into 16 pieces
  • /4 cup diced fresh tomato
  • tablespoons ginger paste
  • serrano chile peppers, or to taste (optional)
  • teaspoons black peppercorns, coarsely crushed
  • /2 teaspoon salt
  • /2 cup water

Instructions

  1. Step 1

    Heat the oil in a large pan over medium-high heat. When it shimmers, add the chicken pieces and brown them lightly on all sides—this locks in flavor. I find that not moving them too often gets a nicer sear. Reduce the heat to low, then stir in the diced tomato, ginger paste, serrano peppers, crushed peppercorns, and salt. The kitchen will start smelling incredible. Cover and let it simmer for 15 minutes, allowing the spices to meld. After that, pour in the water and flip the chicken pieces. Cover again and continue cooking for another 15 minutes or until the chicken is perfectly tender and cooked through. If the pan looks dry at any point, add a splash more water. I like to uncover it for the last few minutes if I want a thicker, more concentrated sauce. Serve straight from the pan with a side of cauliflower rice or sautéed greens.

Chef's Tip

For an extra layer of smokiness, I sometimes drop a piece of hot charcoal into the curry for a few minutes, then cover—it infuses a restaurant-style charred aroma. Just be sure to remove it before serving.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to keep the chicken moist, or microwave in 30-second bursts.

Variation Tips

Swap serrano peppers for milder jalapeños if you prefer less heat. Serve alongside cauliflower rice or a fresh cucumber raita to balance the spices. For a vegetable boost, stir in some spinach or bell peppers during the last 5 minutes of cooking.

Frequently Asked Questions