Ingredients
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3 tablespoons Vegetable Oil
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2 Cardamom Pods
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1 medium Brown/White Onioncut very fine
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1 tablespoon Garlic & Ginger Paste
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 tablespoon Mix Powder / Curry Powder
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1/2 teaspoon Salt
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1/2 teaspoon Chilli Powder (Hot)
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Sugar
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1/2 teaspoon Coriander Powder
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1 tablespoon Tomato Pastemixed with 2 tablespoon water
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2 sliced finely Green Finger Chillies
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250 millilitres Water
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200g Meat / Veg / Paneer
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1/4 cup Fresh/Chopped Coriander
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For Decoration
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(OPTIONAL) slithers Ginger (fresh)
Directions
Made without base gravy this Chicken karahi is a spicy indian dish. Although not traditionally prepared using onions I use fresh chillies and grated onions for their superb texture.
Steps
1
Done
|
add the oil, green cardamom pods and finely sliced onion to a pan and heat on low/medium until soft and beginning to brown and caramalize. Dont rush, this should take around 7 minutes |
2
Done
|
stir in the garlic and ginger paste and cook out for around 30-60 seconds |
3
Done
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add the mix powder, fenugreek leaves, salt, chilli, cumin, tumeric and coriander powders and the sugar and stir in well |
4
Done
|
allow to cook out for a minute or two then add the chopped tomatoes, watered down tomato puree and sir through, adding a little boiling water if it's looking too dry and fry for a minute |
5
Done
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add most of the fresh chillies and cook for a couple of minutes to infuse the flavours before adding the boiling water |
6
Done
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allow to reduce for a minute before adding in the meat and coating well. Cook through for a couple of minutes |
7
Done
|
add the fresh coriander then stir to incorporate |
8
Done
|
serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander, the leftover sliced chillies and a few slithers of fresh ginger |