Karahi Curry (With Base Sauce)

Name: Karahi Curry (With Base Sauce)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 500 g chicken; 4 tbsp vegetable oil; 2 large onions; 8 garlic cloves; 1 tbsp ginger; 500 ml hot water; 2 tsp curry powder; 1.5 tsp paprika; 1.5 tsp turmeric; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp cumin; 1 tsp flour; 1 tsp chili powder; 0.5 tsp ground fenugreek; 4 tbsp vegetable oil; 3 garlic cloves; 1 tsp ginger; 1 can chopped tomatoes (8 ounce); 1 tsp salt; 1 bay leaf; 1 stick cinnamon; 1 chicken stock cube; 200 ml orange juice; 4 tbsp ghee; 2 tbsp chopped coriander

A Pakistani curry of chicken, tomatoes and orange juice, seasoned with curry powder and ginger and grilled.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Cook 60 min · 60 min total
Difficulty: medium

1
Cook Chicken, or other meat. You can grill, fry or oven cook meat in any way you like. Once cooked set the pre-cooked meat aside.
2
Base Sauce. Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
20 min
3
After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
20 min
4
Spice Mix. The Curry. Heat oil to medium heat, and fry garlic and ginger for about 2 – 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
5
Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
6
Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
7
Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
8
Let simmer for at least 20 mins but can be left for hours.
20 min