Karahi

Spyced Karahi

Strength: medium

Time to prepare: 30 minutes

Hob/oven time: 20 minutes

Serves: 4

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Rich with smoky paprika and aromatic black onion seed, the Spyced Karahi curry kit is a medium-strength, speedy dish, which requires just 20 minutes of time on the hob. Karahi is much loved in the North of India and Pakistan and is traditionally made without onions; there is enough garlic in this one to give a good alium-kick!

About Karahi

Reputedly, a British Civil Servant, who was travelling across tribal Pakistan in the early 1800s, discovered 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.

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Curry Trivia

The Karahi curry is named after the vessel it is traditionally cooked in (also known as a kadai).

Recipe

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.

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How to cook

Heat the oil in a large pan and lightly brown the chicken, tofu or paneer for a few minutes on each side. Remove from pan.
Now add the garlic and ginger paste and fry for 2 minutes before adding the spices (and additional chillies if using). Stir.
Add the passata and sugar and simmer gently for 5 minutes.
Now add the chicken and cook for 10 – 15 minutes until cooked through (just cook the sauce if using tofu or paneer).
Add the salt (tofu or paneer if using and heat through).
Garnish with fresh coriander (if using) and serve with a dollop of yogurt and chapatis or plain basmati rice if you prefer.

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