اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Personally, I am not a fan of bitter gourd nor are any of my siblings except for my little sister who loves karela, but the problem is my parents love karela curry. This recipe was kind of invented to keep us all happy because chicken just makes everything taste nicer. I really love this karela chicken curry and I could have it all day and every day which is surprising seeing as I really do not like the taste of bitter gourd. The bitter taste is less apparent with the pieces of chicken, so it tastes much nicer.
This is a relatively simple curry and doesn’t really consist of too many spices, so almost anyone can make it. If you haven’t heard of bitter gourd then basically it’s a vegetable with prickly skin, well not prickly, but sort of bumpy skin. I remember I uploaded my karela curry video on to my YouTube channel and a few of my white friends were like I have never heard of this vegetable! So, I suppose it’s more of an exotic vegetable, but it’s worth a try if you haven’t had it before. Bitter gourd is like one of those things that you either love or hate. People say that about peanut butter but to this day I have still never had it. Maybe one day I will try it. Something about peanut butter just doesn’t appeal to me.
I really need to stop going off on tangents when I write my recipes posts, so let’s go back to the karela recipe at hand. So, with the bitter gourd you will have to cut off the end pieces and then slice it in half lengthwise. Then remove all the seeds and cut into 1-inch-thick slices. You should be left with semi circles of bitter gourd. I use chicken in this recipe, but you could use lamb if you wanted. I have never tried it to be honest with you as in my family all much prefer to eat chicken, except my dad that is. There always seem to be the one person in my family member that always has a differing taste, but never mind.
This karela chicken curry is a lightly spiced curry with chunks of bitter karela and succulent chicken pieces in an onion and tomato masala gravy.
Bitter Gourd Chicken Curry/Karela Chicken
A unique style curry recipe combining bitter gourd and chicken. This karela with chicken curry recipe pairs the bitter taste of the gourd vegetable with succulent pieces of chicken in a spicy onion and tomato masala. A twist on the traditional chicken curry that everyone will be guaranteed to love. A karela chicken masala curry that will pair perfectly with garlic naan or boiled basmati rice. Serve with homemade chapatti or basmati rice and each bite will be guaranteed to be full of flavour!
- 50ml Vegetable Oil
- 3 Onions/Pyaz (finely diced)
- 3 Tomatoes (chopped)
- 6 Garlic Cloves/Lehsan (chopped)
- 2 Green Chillies/Hari Mirch (finely chopped)
- 2 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Dried Fenugreek Leaves/Methi
- 450g Bitter Gourd/Karela
- 800g Chicken
- Coriander/Dhaniyaa (finely chopped)
- In a large pan heat up the vegetable oil on medium heat
- Add the finely diced onions, garlic cloves and salt into the pan
- Cook on medium heat for 3-4 minutes until softened
- Add the bitter gourd pieces
- Cover and cook for 10 minutes
- Add the chopped tomatoes and cook for a further 3-4 minutes
- Add the chilli powder, turmeric powder, and dried fenugreek leaves
- Cook the spices for 6-8 minutes
- Add the chicken and the finely chopped green chillies
- Cook for 4-6 minutes until the chicken changes colour
- Cover and cook on low heat for 20 minutes
- Remove the lid and cook on medium heat for 15 minutes until the water dries up
- Add the finely chopped coriander and cook for 1-2 minutes
- Your karela chicken curry is ready!