Authentic Karahi Curry With Base Sauce Food

KARAHI CHICKEN CURRY

Steps:

• Combine all the spice mix ingredients. Set aside.
• Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer.
• Cook until the chicken is just done. This takes about 10-12 minutes.
• Drain the chicken and set aside.
• Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
• Heat a frying pan over medium heat. Add the oil.
• When the oil starts to shimmer add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
• Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
• Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
• Add the diluted tomato paste. Stir to combine and cook for about a minute.
• Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
• Add another 6 oz of curry base. Stir to combine and cook until it craters.
• Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the chicken stir to mix. Simmer for about 3 minutes.
• Add the fresh chopped tomatoes, cilantro and lemon juice and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
• Add the cream. Stir to combine. Serve. Enjoy!

AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)

Steps:

• Cook Chicken, or other meat.
• You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
• 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.
• After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
• Spice Mix.
• While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
• 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.
• 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.
• 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.
• Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
• Let simmer for at least 20 mins but can be left for hours.
• 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.

PAKISTANI CHICKEN KARAHI

Steps:

• Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
• Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
• Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
• Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
• Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.

AUTHENTIC MADRAS CURRY

Steps:

• Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
• Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
• Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
• Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE

Steps:

• Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
• Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
• Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
• Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
• Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
• After 30 minutes, remove the mixture from the heat and allow to cool slightly.
• Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
• Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
• Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
• Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
• Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.

THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME

Steps:

• In a large saucepan, add the oil and fry the onions until cooked.
• Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
• Add the peppers, carrots, celery and salt, then cover with the water.
• Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
• Liquidize the mixture with a hand blender or food processor.
• Re-add the mixture to the pan and cook for another 10 mins.
• Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
• The curry base will keep for months in the freezer until needed.