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- I haven’t eaten a curry for about 3 weeks now - that’s a long time for me! So this weekend I’m going to experiment with a beef curry (any favourites out there - do let me know). Just a forewarning - expect it to be brown. Maybe I’ll wilt some spinach in for colour? Does anyone like okra?
- In the meantime, back to this chicken curry. Karahi refers to the heavy bottomed pot the curry is traditionally cooked in - it looks like a bit like a wok. I don’t actually own one of these (thinking I should!) and I doubt many of you do, but by popping the curry in the oven with the lid off you get the same effect. The meat falls apart and creates a really rich sauce. I kept this Karahi a family friendly mildish but if you like your curries hotter, add an extra chopped green chilli.
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INGREDIENTS:
- 2 tbsp ground nut or coconut oil
- 1 kg skinless, boneless chicken thighs each cut into 4
- 1 onion sliced
- 1 whole green chilli (extra if you like more heat)
- 4 garlic cloves crushed
- 3 tsp grated/chopped ginger
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 200g fresh plum tomatoes
- 1 tbsp honey
- 2 tbsp Greek or natural yogurt
- 1 tbsp Garam Masala
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Method:
- Color the onion in the oil for 5 minutes before adding the ginger, garlic and whole chilli.
- Give everything a stir then add the cumin, coriander, paprika, pepper, chilli powder, chicken & salt.
- Stir again and let the chicken take on some colour (about 10 minutes) then add the tomatoes and honey. Stir again, add 150ml water and put the pan in the oven with the lid off at 170 fan for 30-40 minutes.
- The chicken should have taken on some char on the top and should be super tender. If it looks too dry just add a splash more water.
- Remove the whole chilli, stir in the yogurt and garam masala and serve with fresh coriander.