Chicken Karhaai

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1/4 cup vegetable oil
1 (4 pound) whole chicken, cut into 16 pieces
1/4 cup diced fresh tomato
3 Tbsp. ginger paste
2 serrano chile peppers, or to taste
2 tsp. black peppercorns, coarsely crushed
1/2 tsp. salt

Instructions:

Heat the oil over medium-high heat in a large pan and lightly brown the chicken on all sides in the oil. Turn the heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn and salt. Cover and simmer for 15 minutes.

Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

Recipe from Nausheen Khan.