Indian Chicken Karahi Curry

Karahi is the name of the pot, that this curry was traditionaly cooked in. It looks very similar to a wok but it has 2 handles on either side.

This is one of the most popular curries in and out of India and Pakistan. The rich tomato flavour of this curry is balanced by the fresh Coriander Leaves and Green Chillies.

Ingredients:

1T  Fresh Ginger

4    Fresh Garlic Cloves

1½t   Salt

1  Onion

3  Green Chillies

    Fresh Coriander Leaves (handful)

1  Tomato Paste (50g) pkt/can

500g  Chicken Thighs

2T  Oil

2    Fresh Tomatoes

1    Green Pepper

1T   Sugar

½C Hot Water

Step1: Prepare the Cook in Paste

1. Peel and chop the Onion, Garlic and Ginger.

2. Chop the Green Chillies.

3. Rinse the Fresh Coriander Leaves.

4. Add the Ginger, Garlic, Salt, Onion, Green Chillies and Fresh Coriander into a blender. Pulse it until it forms a thick smooth "Cook in Paste".

Step2: Make the Curry

5. Wash the Chicken Thighs.

6. Grate the Fresh Tomatoes.

7. Chop the Green Pepper into chunks.

8. Add the Oil and the Chicken Thighs into a pot. Brown it on medium heat for 5 to 10 minutes.

9. Add the chopped Green Peppers, grated Fresh Tomatoes, Sugar, Tomato Paste, "Cook in Paste" and Hot Water. Stir it through.

10. Reduce the heat. Cover the pot and allow it to simmer for 30 to 45 minutes or until the Chicken is soft and tender.

Top the curry with extra Fresh Coriander Leaves and sliced Green Chillies. Serve it with Roti or Naan Bread.

Just Lovely…

Lotsa Love

CarolC