Post it please?

I've used this recipe for lamb and spinach karahi from Rick Stein's visit to the Karachi.
rlhttps://www.stonefisk.com/doc-arc/ricksteinlambcurry.htmlrl

Quote: Scarey71 "Post it please?'" Of course I will mate. I'll do it tomorrow. Have you seen this guy's website? Some very interesting recipes. Base sauce takes a bit of doing for the restaurant style dishes but once you've frozen individual portions you can whip up a curry in about 15 minutes. The chicken tikka recipe is one of the best I've tried although I wasn't keen on the chicken tikka masala. If you like trying new recipes then there are loads on here: www.greatcurryrecipes.net/

Quote: Scarey71 "Post it please?'" Of course I will mate. I'll do it tomorrow. Have you seen this guy's website? Some very interesting recipes. Base sauce takes a bit of doing for the restaurant style dishes but once you've frozen individual portions you can whip up a curry in about 15 minutes. The chicken tikka recipe is one of the best I've tried although I wasn't keen on the chicken tikka masala. If you like trying new recipes then there are loads on here: www.greatcurryrecipes.net/

From memory this is another one where they boil the spices rather than frying. There was comment on that at the time.

This is my version of the recipe that I mentioned last night. On the TV programme the chef just banged loads of ingredients in the pan at speed. I tried my best to put a recipe together from what I saw and fine tuned it over a few attempts. I recommend trying it at least a couple of times so that you can adjust the recipe to your own particular taste. I sometimes add more spice, chillies or spinach depending on my mood (usually bad at the moment).


CHICKEN KARAHI

STARTING INGREDIENTS

DICED CHICKEN BREAST
1 LARGE ONION (BLENDED)
4 CLOVES GARLIC (BLENDED)
1” CUBE GINGER (BLENDED)
1 TEASPOON SALT
1 SMALL PINCH ASAFOETIDA
200ML WATER
250G PASATA
2 TABLESPOONS NATURAL YOGURT
WHOLE FRESH CHILLIES (OPTIONAL)

2ND STAGE INGREDIENTS

4 MEDIUM TOMATOES (QUARTERED)
2 TABLESPOONS NATURAL YOGURT
1 TEASPOON CURRY POWDER
1 TEASPOON GARAM MASALA
3 TABLESPOONS OIL

HANDFULL OF CHOPPED FRESH CORIANDER TO GARNISH

METHOD

Roughly chop the onions, garlic and ginger and put in a blender. Add 50ml of the water and blitz.

In a large cold wok, add all of the starting ingredients. Turn on heat and boil on the highest heat setting. Once the curry has reduced a significant amount, add the 2nd stage ingredients. Lower heat but still keep it boiling. Cook until the oil starts to separate from the gravy. Add fresh coriander to garnish.

Personal notes:

You might think that you have too many tomatoes but they reduce down with the gravy. If the tomatoes are too large or not ripe enough, then they may not break down fully. If this is the case then I remove them from the pan before eating but you may wish to keep them in.

Don’t use too much asafetida as it can do your gut in. Tip of a teaspoon should be enough.

Had this for tea tonight. Very nice it was too. Thanks for posting

You're welcome but thank me in the morning

Only a Bradford RL site could have a post about curry recipes that has 22 replies and over a thousand views

I have sensei-Bulls recipe bubbling away on the stove and beer in the fridge... Smells the business!

Keep em coming I say!

Ha ha me too. Posting it got me in the mood. Haven't done it for ages and I forgot to bring the recipe home from work so I winged it. Totally forgot that I posted it on here, derr. Tastes good so all OK. Hope you enjoy it.

A couple of changes I made tonight which have worked.

I used 1 tablespoon of garlic paste and 1 tbls of ginger paste and added them staight to the pan instead of blitzing. I also used ghee instead of oil (because I've got loads). The curry powder I used was hot madras.

I'd also say that the whole chillies are a must.

Let me know how you got on Scarey.

Definitely gets a thumbs up! Really good!