Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Pulled Chicken Tacos
Slow-cooked shredded chicken in a smoky sauce, tucked into warm tortillas with all the toppings.
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10 minPrep🔥
1 hrCook🍽️
5Serves📊
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Ingredients
- 1kg chicken thighs
- 1 onion, sliced
- 3 garlic cloves
- 1 can chopped tomatoes
- 2 tbsp chipotle paste
- 1 tbsp brown sugar
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt
- 10 tortillas
- Pickled onions, soured cream, coriander, lime
Instructions
- Brown the chicken in a casserole; set aside.
- Soften the onion and garlic, add chipotle and spices.
- Stir in the tomatoes, sugar and a splash of water.
- Return the chicken, cover and simmer 45 minutes until shreddable.
- Shred and stir back into the sauce.
- Serve in warm tortillas with toppings.
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Tara’s tips
- Slow cooker works perfectly — 6 hours on low.
- Make pickled onions ahead — they keep weeks.
Serving suggestions
- Squeeze plenty of lime over.
Storage & reheating
Filling keeps 4 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Use jackfruit instead of chicken — it shreds beautifully.
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