Recipe by English_Rose
Chicken is brought alive with this simple tomato-based spicy sauce that is added last-minute for a quick-to-cook curry. I love this from my local takeaway.
Top Review by Tea Jenny
Oh wow!!! I make a lot of curry as we just love it and I think this is by far the best one I have made from zaar to date, it was just perfect. I used two whole chili seeds and all, as we like it hot and it was very hot, but so that you couldn't taste the spices. I served it with rainbow rice that I make myself, a bit of a muddle but it looked lovely altogether on the plate. thank you for posting. Made for honor thy mother the diabetic forum May 2011.
For the Karahi curry sauce
- 6 tablespoons vegetable oil
- 2 onions, finely chopped
- 6 garlic cloves, finely chopped
- 2 fresh green chilies, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garam masala
- 1 teaspoon gingerroot, peeled and grated
- 8 ounces tomatoes, pureed
- 3⁄8 cup water
For the chicken
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken breasts, cut into 1 in pieces
- cilantro leaf, to garnish
Directions See How It's Made
- For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
- Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
- For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.