A delicious stir-fried curry with complex spices...
Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.
Here we’re slow cooking onions and peppers, then adding marinated chicken (or paneer) which together create a deliciously sweet and spicy dish. On the side we’ve got fluffy naans, a gently spiced vegetable subji curry, fiery garlic chilli chutney and cooling raita to round the meal off.
MARINADE SPICES: Toasted coriander, Kashmiri chilli, mustard, turmeric, fenugreek leaf, toasted cumin
KARAHI SEEDS: Cumin, mustard, garlic
KARAHI MASALA: Coriander leaf, amchur, toasted (cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli)
RAITA SPICES: Toasted cumin, black pepper, coriander leaf, mint
SUBJI SPICES: Coriander, cumin, garlic, black cumin, fenugreek, mustard
CHILLI CHUTNEY SPICES: Fenugreek, chilli, ginger, Kashmiri chilli, turmeric
NAAN BREAD SEEDS:Ajowan, nigella, cumin
