Karahi Curry

Karahi curry is a traditional South Asian dish known for its rich flavours and aromatic spices. Originating from the Indian subcontinent, this dish typically consists of tender pieces of meat or vegetables cooked in a thick, flavourful sauce made from a blend of tomatoes, onions, garlic, ginger, and spices.

SERVES: 2

PREP TIME: 5 minutes

COOKING TIME: 30-35 minutes

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Karahi Chicken Curry Recipe*

*Adaptable recipe for Vegetarian & Vegan diets

You will need...

KARAHI CURRY BLEND - 60g

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Ingredients

• 3 tablespoons of Great Northern Spice Karahi Curry Blend

• 4 large boneless and skinless chicken thighs, diced

• 1 tablespoon butter

• 1 tablespoon rapeseed oil or olive oil

• 2 teaspoons garlic paste/purée

• 2 teaspoons chopped ginger/ginger purée

• 400g tin of chopped tomatoes

• 1 medium onion, finely diced

• Half a green bell pepper, chopped

• 1 green chilli, put in whole

• 60ml natural yoghurt

• 240ml chicken or vegetable stock (for veggie/vegan option)

Veggie / Vegan options...

• Add chunks of potatoes, carrots and chopped green beans

• Swap chicken for prawns (vegetarian)

• Use vegetable stock

• Swap natural yoghurt for soy or coconut yoghurt (vegan)

• Use plant based butter (vegan)

How to cook

1. In a large frying pan on a medium heat, add the butter, oil and the diced onion, then fry until sautéed. Stir occasionally for approx 4 minutes.

2. Add the ginger, garlic, and whole green chilli and stir for a further 1 minute. Keep stirring.

3. Add the chicken and cook on both sides, stir occasionally until sealed. Or, add all your vegetables (root veg first) and cook for approx 3 minutes. Add the green bell pepper.

4. Next, 3 tablespoons of our Karahi Curry Blend. Stir in until chicken / veg and peppers are coated and cook for a further 30 seconds, stirring constantly.

5. Add the tinned tomatoes and a pinch of salt.

6. Stir in and leave to cook on medium to low heat for approx 20 minutes until the tomatoes have completely dissolved and the chicken is thoroughly cooked, or your vegetables are soft. Note: don't put the lid on the pan otherwise there will be too much moisture.

7. Stir in the yogurt and cook for the final 2 minutes.

8. Garnish with fresh coriander (optional) and serve with rice and naan bread.

9. Take a photo and share with us on social by tagging @greatnorthernspice

Tip: If the sauce is too thick or dry, add a little water. If the sauce is too thin, add up to a tablespoon of cornflour and stir until it thickens.