Karai Chicken Lahori
2 Chicken breasts
2 tsp garlic ginger paste
Generous pinch salt
1 med onion finely sliced
1 large clove garlic sliced
2 cm Ginger sliced
3 large tomatoes quartered
2 tsp chilli powder
1/2 tsp of each-
Turmeric
Cumin powder
Cumin seeds
Coriander powder
Garam masala
Methi
5 green finger chillies sliced lengthways
3 Tbs veg oil
Chop breasts into equal chunks and add garlic/ginger paste and salt, cover and leave for 30 minutes
Heat oil
Add onion garlic and ginger
Fry till onions soften
Add all spices and cook out for 1-2 minutes
Add a little water and stir
Add tomatoes and fry till soft, adding a little water at a time to stop it drying out
Add chicken, stir well and cook until chicken is tender (15-20mins)
Taste and add more salt if needed
Heat a little oil in a frying pan and add finger chillies, fry fir a minute then poor over the cooked curry
Refreshing and rare. A post on cooking curry, albeit not BIR :like:
Quote from: curryhell on March 26, 2020, 09:16 AM
Refreshing and rare. A post on cooking curry, albeit not BIR :like:
Yes mate bored of their constant trolling, thought I
We were meant to go to Mexico at the end of April so we have been on a diet, other half still is being good but i will try and tempt her and give this one a go, thanks for posting MA :)
Quote from: mickyp on March 26, 2020, 12:12 PM
We were meant to go to Mexico at the end of April so we have been on a diet, other half still is being good but i will try and tempt her and give this one a go, thanks for posting MA :)
I think we
Not happening today, but working on the principal it will be economical on the calories it will be the next in the pan, yup will post pics
Looking very tasty as ever, MH! :like:
Nice one MA! Looks and sounds great to me! Will give this one a go while I still have some nice fresh green chilies in the fridge assuming I can get my hands on some ginger. For some reason I'm having trouble sourcing it at the moment. Still trying to understand why that is. Toilet paper I can sort of understand. Ginger though???
If you manage to find some keep it in damp sand / soil mix, when you need some cut a piece off and put the root back, it will stay fresh and possibly grow.
Going for it
Nice one Micky hope you enjoy it as much as I did :like:
Approval of other half, nice dish, I went with 1 tsp of chilli as she doesn
Brilliant Micky, an easy recipe that has great flavour, so pleased you tried it, it
After I made this last night for supper and then again for my son, this now ranks as no.2 behind Chicken Patala... or maybe even joint no.1 but I will have to make it a few more times I think :wink:
Thank you very much MA :like:
P.S. As you can see, I used some red finger chillies I grew last year and froze
Quote from: Bob-A-Job on March 28, 2020, 08:44 PM
or maybe even joint no.1
This caught my interest mate.
Nico one BAJ so pleased you enjoyed the recipe.
It
Well it has been a long time (years)since I last posted for which I apologise but like a lot of people have a wee bit extra time at the moment.....love my curries obviously so gave this one a go last night,absolutely excellent thanks a lot for the recipe,will try and be a bit more active on the forum in the future cheers (https://www.curry-recipes.co.uk/imagehost/pics/.jpg) (https://www.curry-recipes.co.uk/imagehost/#.jpg) should be a picture hope it worked
Welcome back, onion gadgie (after only six years !).
** Phil.
Thanks Phil I knew it had been a while but 6 years....how time flies...I should have maybe re registered to make my comeback.......still can't upload a photo,any pointers cheers
,GOT IT!
Well done that man !
MA i cooked this for the sixth time last night, the other half loves it, last night i replaced the water in the recipe with base gravy which gave a nice variant.
She wants me to do the original again so she can compare (again) I will post her thoughts lol
What changes if cooking for 4 with the ingredients
cheers
Well kph, Welcome to the forum. You are opening a can of worms but this is what I would suggest:
Correction: It is not a BIR Curry so you could go ahead and increase the ingredients linearly by X2 with a few possible exceptions depending on how hot and how wet you prefer your curries. There is enough in the original recipe for 2 or 3 as it is with 2 whole chicken breasts. I wouldn't use 4 tsp of chilli or 6 tomatoes. I'd go with 3 tsp chilli and probably only increase to 4 tomatoes. It depends on whether you are using a hot or a mild chilli powder as well. I don't think I'd be going with 10 green chilli's either but that would be up to you.
Another consideration is the other 3 people and how they like their curry. If I was cooking this for my family I wouldn't increase the chillis at all. I would add extra chicken etc but leave the chillis as they are.
As it is only for 4 people I would simply multiply the ingredients for 1 serve by double, cook 2 double serves and then combine them. You may need to reduce the amount of liquid (ie: base gravy) unless you like a wet curry. There is no real problem in linear scaling up to a double quantity and cooking a double quantity is easy enough to get a good result provided your pan is big enough.
Trying to cook a 4 serve quantity in a single pot will give you a different result. You could do it but it would involve reducing the amount of liquid and possibly adjusting the spice levels a bit (particularly Chilli). To do this I would probably modify to a more traditional Indian approach (or hybrid at least).
If you were to go to higher quantity like 8 or 10 then you start to get into the bulk cooking linear V non-linear scaling argument.
Many thanks will try this tonight
cheers
K