Karahi Chicken (Restaurant Style)
Yield: 1
A spiced pan curry with chicken, tomato and aromatic spices, finished with fresh coriander and ginger.
| 30 ml vegetable oil | Heat oil, cardamom & onion until soft, medium heat | Stir in garlic-ginger paste, cook 30–60 sec | Add fenugreek, mix powder, salt, chilli & coriander powder | Stir in tomato paste, add base gravy if dry | Add green chillies & first half base gravy, cook 1 min | Add meat, cook 2–3 min | Add remaining base gravy, simmer 5 min | Fold in coriander, serve with ginger slithers |
| 2 cardamom pods | ||||||||
| 1 medium brown/white onion, finely sliced | ||||||||
| 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) | ||||||||
| 1/2 teaspoon coriander powder | ||||||||
| 1 tablespoon tomato paste | ||||||||
| 2 green finger chillies, sliced finely | ||||||||
| 125 ml curry base (first addition) | ||||||||
| 200 g meat / veg / paneer | ||||||||
| 125 ml curry base (remaining) | ||||||||
| 15 g fresh chopped coriander | ||||||||
| fresh ginger, slithers (for garnish) |
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