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Karahi Chicken (made with base gravy)
Delicious served with naan, roti or rice

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Karahi Chicken (made with base gravy)

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Ingredients

Adjust Servings:
2-3 tablespoons Oil (Vegetable)
2 Cardamom (Pods)
1 medium Onion (brown/white) grated or cut very fine
1 tablespoon Garlic & Ginger Paste
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1 tablespoon Mix Powder / Curry Powder
1/4 teaspoon Salt
1/2 teaspoon Chilli (Powder - Hot)
1/4 cup Coriander (Fresh/Chopped)
1 tablespoon Tomato (Paste) mixed with 2 tbsp water
1 sliced finely Finger Chilli - Red
1 sliced finely Finger Chilli - Green
250 millilitres Curry Base
200g Meat, Vegetables, Paneer or Tofu
1/2 teaspoon Coriander (Powder)
For Decoration
slithers Ginger (fresh)

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known as gosht karahi when prepared with goat or lamb meat instead of chicken

Features:
  • Heat 2/5
Cuisine:

Ingredients

  • For Decoration

Directions

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Chicken karahi, a spicy indian dish. Although not traditionally prepared using onions I use fresh chillies and grated onions for their superb texture.

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Steps

1
Done

add the oil, green cardamom pods and finely sliced or grated 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

6
Done

cook through for 2-3 minutes before adding the rest of the base gravy and simmer for around 5 minutes

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

thecurrykid

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