Reputedly, a British Civil Servant, who was travelling across tribal Pakistan in the early 1800s, discovered the dish we know as the ‘Karahi’. He came across the dish, which was characterised by meat cooked in its own fat in a large metal cooking pot, and loved it so much he took the recipe with him on his travels and replicated it. Another theory is that the dish’s origins are linked with the Moghuls, who had a highly meat-based diet and began to discover more spices to add to their dishes as their nomadic journeying took them further into the subcontinent and down into India. The Spyced Karahi curry kit will take you on your own journey across the Indian subcontinent in just 20 minutes of cooking time!

Here’s what you’ll need to cook the dish:

1.5 tsp salt
2 tbsp vegetable oil or ghee
2 tbsp finely chopped ginger
2 tbsp crushed garlic
(or 2 tbsp garlic and ginger paste).
1 tub passata (500g)
700g – 750g skinless boneless chicken thighs, diced
OR 2 blocks tofu diced into 3cm cubes
OR 2 blocks paneer cut into 3cm cubes

Optional:  2 green chillies (if you like more Spyce, as I do!) and fresh coriander

To serve: A dollop of yogurt, chapatis or plain basmati rice if you prefer.