Recipe For Success: Bombay Pantry’s Chef Umed Singh Rawat Shares His Recipe for Chicken Karahi

One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.

We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.

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This week, we’re chatting to by Bombay Pantry’s Executive Chef Umed Singh Rawat who shares his special recipe for Chicken Karahi. 

Specialists in serving an intensely original variety of Indian food, Bombay Pantry Executive Chef Umed Singh Rawat uses only the finest 100% natural ingredients. All food is made from scratch using traditional methods and by a team of highly trained Indian chefs preparing 99% of their menu as gluten free but also free from MSG, GM and unwanted preservatives.

Chef Umed has been part of the team for 13 years now, originally starting off as a Chef de Partie he has worked his way up to Executive Head Chef and now oversees the integral food quality for the entire group. A classically trained Indian chef, prior to coming to Ireland Umed has worked in various 5 star hotels in Dubai and Kenya!

His favourite dish to cook at home for family and friends would be a simple home-style chicken curry or dahl which leads to him choosing this deliciously healthy, traditional recipe for all to enjoy:

“Like all cooking, the secret to cooking good food at home, is to start with the best ingredients! With spices being an integral part of Indian food, it is important to store them in their whole form and in airtight containers”

Chicken Karahi – 4 people.

What you will need:

• 4 chicken breasts
• A green and red pepper
• 3 red onions
• tin of plum tomatoes
• fresh ginger (large piece) and garlic (4 cloves) to make a paste
• bunch of fresh coriander
• rapeseed oil

Spices needed:

• turmeric
• cumin
• coriander seeds
• garam masala
• fenugreek (dried)
• chilli flakes
• black pepper
• salt

Method:

1. The prep – make a ginger and garlic paste to use. Julienne the fresh ginger and dice 2 of the red onions.
2. Chop the fresh coriander and chop the peppers.
3. Chop the chicken breasts and marinade with some ginger and garlic paste, salt and turmeric. Add some fresh coriander and mix well so all the chicken is covered.
4. In a pan, using rapeseed oil, fry a tsp of cumin, coriander seeds and the diced onions in a pan for at least 10 minutes until it reduces slightly.
5. In a separate pan, fry the chicken in a little rapeseed oil.
6. Add a spoonful of ginger and garlic paste and a tsp of turmeric to the onions.
7. The add the plum tomatoes
8. Now for the spices – a pinch of each of the following: coriander seeds, black pepper, garam masala, salt, chilli flakes and fenugreek.
9. Once chicken is cooked, add it to the sauce.
10. Next, add the remaining coriander, fresh ginger juliennes,  peppers and red onion.
11.  Serve with some steamed basmati rice and enjoy!