Ingredients
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2 tablespoons Vegetable Oil
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2 Cardamom Pods
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1 medium Brown/White Oniongrated or cut 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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1/4 teaspoon Salt
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1/2 teaspoon Chilli Powder (Hot)
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1/4 cup Fresh/Chopped Coriander
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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 Curry Base
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200g Meat / Veg / Paneer
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1/2 teaspoon Coriander Powder
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For Decoration
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slithers Ginger (fresh)
Directions
Chicken karahi, a spicy indian dish. Although not traditionally prepared using onions I use fresh chillies and grated onions for their superb texture.
Steps
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1
Done
|
add the oil, green cardamom pods and finely sliced onion to a pan and heat on medium until soft and beginning to brown |
|
2
Done
|
stir in the garlic and ginger paste and cook for around 30-60 seconds |
|
3
Done
|
add the Fenugreek Leaves, Mix Powder, Salt, Chilli & Coriander Powder and stir in well |
|
4
Done
|
add the watered down tomato puree and sir through, adding a little base gravy if it's looking too dry |
|
5
Done
|
add the fresh chillies and 1/2 of the base gravy and cook for a minute before adding in the meat |
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6
Done
|
cook through for 2-3 minutes before adding the rest of the base gravy and simmer for around 5 minutes |
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7
Done
|
add the fresh coriander, stir through 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 |
