Authentic Karahi Curry With Base Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRY BASE SAUCE



Curry Base Sauce image

Master the making of a British Indian restaurant curry base sauce from scratch. After this recipe, you will never go back to the jar stuff again. Enjoy!

Provided by Michelle Minnaar

Categories     Side Dish

Time 1h

Number Of Ingredients 15

60ml (4 tbsp) vegetable oil
5 large onions, peeled and chopped
1 bulb garlic, all cloves peeled
10cm (4in) fresh ginger, peeled and chopped
2 carrots, peeled and chopped
1 green pepper, washed and chopped
1 red pepper, washed and chopped
400g (1 can) chopped tomatoes
500ml (2 cups) water
15ml (1 tbsp) curry powder
15ml (1 tbsp) ground cumin
15ml (1 tbsp) ground coriander
15ml (1 tbsp) ground turmeric
15ml (1 tbsp) ground fenugreek
15ml (1 tbsp) smoked paprika

Steps:

  • Heat the oil in a large pot.
  • Gently fry the onions for 5 minutes until softened.
  • Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
  • Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
  • Simmer for 15-20 minutes until all the vegetables are cooked and tender.
  • Place the contents in a food processor and blend until smooth.
  • Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.

Nutrition Facts : ServingSize 1, Calories 274 calories, Sugar 14.6g, Sodium 45mg, Fat 15.4g, SaturatedFat 2.9g, Carbohydrate 33.3g, Fiber 9.2g, Protein 5.3g

KARAHI CHICKEN CURRY



karahi chicken curry image

Get those great karahi chicken curry flavours with the rich, lush sauce you only get in restaurants.

Provided by romain | glebekitchen

Categories     Main

Time 35m

Number Of Ingredients 23

1 tsp ground coriander
1 tsp ground cumin
1/2 tsp kashmiri chili powder
1/2 tsp kasoor methi - dried fenugreek leaves
1/4 tsp black pepper (- coarsely ground)
1/4 tsp turmeric
1/2 tsp kosher salt
12 oz boneless skinless chicken (- 3 thighs or 1 large breast)
1 tsp curry powder
1/2 tsp kosher salt
chicken stock to cover
3 tbsp vegetable oil
2 tbsp onion - finely diced
1 tbsp tomato paste - plus enough water to get to the consistency of passata
4 tbsp fresh tomato (diced)
1 tbsp garlic ginger paste - recipe link below
1-2 green chili (sliced)
15 oz curry base (- recipe link below)
1/6 lemon - juiced
all of the spice mix
the pre-cooked chicken
1 tbsp cilantro leaves (- finely diced)
2 tbsp heavy cream

Steps:

  • Combine all the spice mix ingredients. Set aside.
  • Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer.
  • Cook until the chicken is just done. This takes about 10-12 minutes.
  • Drain the chicken and set aside.
  • Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
  • Heat a frying pan over medium heat. Add the oil.
  • When the oil starts to shimmer add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
  • Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
  • Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
  • Add the diluted tomato paste. Stir to combine and cook for about a minute.
  • Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
  • Add another 6 oz of curry base. Stir to combine and cook until it craters.
  • Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the chicken stir to mix. Simmer for about 3 minutes.
  • Add the fresh chopped tomatoes, cilantro and lemon juice and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
  • Add the cream. Stir to combine. Serve. Enjoy!

Nutrition Facts : Calories 500 kcal, Carbohydrate 17 g, Protein 37 g, Fat 32 g, SaturatedFat 21 g, Cholesterol 129 mg, Sodium 1210 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PAKISTANI CHICKEN KARAHI



Pakistani Chicken Karahi image

This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.

Provided by Izzah Cheema

Categories     Main Course

Time 45m

Number Of Ingredients 18

2 tbsp ghee (See Note for dairy-free)
2-3 tbsp neutral oil (or sub more ghee)
1 small onion (finely chopped)
8 garlic cloves (crushed)
3/4 inch ginger (crushed)
1-2 Serrano or Thai green chili peppers (whole)
2-2.2 lbs skinless, bone-in chicken (cut up into small pieces)
8 small tomatoes (I use Roma or Vine) (diced)
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder (or to taste)
2 tsp kosher salt (divided)
¼ cup plain whole-milk yogurt (whisked - See Note for dairy-free)
1 tsp black peppercorns (freshly ground, or more to taste)
1/2 tsp garam masala
2-3 green chili peppers (slit in half)
1-2 tbsp fresh ginger (julienned)
1 tbsp fresh cilantro (chopped)

Steps:

  • Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
  • Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
  • Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
  • Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
  • Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.

Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Protein 20 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 905 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)



Authentic Karahi Curry (With Base Sauce) image

Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants.

Provided by John-louvolite

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26

500 g chicken
4 tablespoons vegetable oil
2 large onions
8 garlic cloves
1 tablespoon ginger
500 ml hot water (Aprox Amount)
2 teaspoons curry powder (any good one will do)
1 1/2 teaspoons paprika
1 1/2 teaspoons turmeric
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon flour, I use Grama flour but any will do
1 teaspoon chili powder
1/2 teaspoon ground fenugreek (optional)
4 tablespoons vegetable oil
3 garlic cloves
1 teaspoon ginger
1 (8 ounce) can chopped tomatoes
1 teaspoon salt
1 bay leaf
1 stick cinnamon
1 chicken stock cube
200 ml orange juice
4 -8 tablespoons ghee (optional)
2 tablespoons of chopped coriander

Steps:

  • Cook Chicken, or other meat.
  • You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
  • Base Sauce.
  • Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
  • After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
  • Spice Mix.
  • While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
  • The Curry.
  • Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
  • Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
  • Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
  • Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
  • Let simmer for at least 20 mins but can be left for hours.
  • 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.

Nutrition Facts : Calories 609.1, Fat 47, SaturatedFat 9.1, Cholesterol 93.9, Sodium 982.8, Carbohydrate 21.7, Fiber 3.6, Sugar 9.5, Protein 26.4

HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE



How To Make Indian Restaurant Curry Sauce image

Take some time to make this base curry sauce. Once it's made and you have it on hand, you can whip up all your favourite curry house style curries in minutes! From the mildest korma to the spiciest phaal, this is the base you need to make them just like you get at Indian restaurants.

Categories     Restaurant Style Curries

Time 1h20m

Number Of Ingredients 17

10 large cooking onions - finely sliced
250ml vegetable oil
9 tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.)
1 carrot - peeled and chopped
¼ head of cabbage - chopped
1 red capsicum (bell pepper) - diced
1 green capsicum (bell pepper) - diced
water
400ml (14 US fluid ounces ) chopped tomatoes
4 tablespoons ghee (clarified butter)
1 tablespoon garam masala powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon fenugreek powder
1 tablespoon smoked paprika
1 tablespoon turmeric
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)

Steps:

  • Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
  • Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
  • Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
  • Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
  • Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
  • After 30 minutes, remove the mixture from the heat and allow to cool slightly.
  • Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
  • Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
  • Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
  • Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
  • Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.

More about "authentic karahi curry with base sauce recipes"

CHICKEN KARAHI | AUTHENTIC CHICKEN NAMKEEN RECIPE | THE ...
chicken-karahi-authentic-chicken-namkeen-recipe-the image
2021-02-03 If you cook the curry in a karahi, a two handled metal wok-like pan, then you have a chicken karahi. Restaurants calling this or that chicken curry a chicken karahi has caused a lot of confusion as to what it really is. Simply asking for a chicken karahi recipe could bring back so many completely different recipes.
From greatcurryrecipes.net
Cuisine Pakistani
Total Time 40 mins
Servings 4
  • Heat a large karahi or pan over a high heat and pour in the rendered chicken fat. Add the chicken and fry until cooked through. This should take about 5 to 8 minutes. Stir regularly so that it cooks evenly.
  • Once cooked, pour out all but about 4 tablespoons of the fat. This can be frozen and used another time.
  • Add the chopped tomatoes and bring to a simmer. Then add the chillies and black pepper. Stir well to combine.


AUTHENTIC KARAHI CURRY (WITH BASE SAUCE) RECIPE - FOOD.COM ...
authentic-karahi-curry-with-base-sauce-recipe-foodcom image
Authentic Karahi Curry (With Base Sauce) Recipe - Food.com. 8 ratings · 1 hour · Serves 4. Jessica Harder. 351 followers . Fresh Ingredient. Cooking Meat. Food. Recipes. How To Cook Chicken. Cooking Set. White Meat. Crispy Recipes. Sauce Recipes…
From pinterest.com
5/5 (8)
Total Time 1 hr
Servings 4


TRY THIS GREAT LAMB KARAHI RECIPE (KORAI / KARAI) | CURRY ...
try-this-great-lamb-karahi-recipe-korai-karai-curry image
This lamb karahi recipe (or karai) is a classic Indian curry with tender lamb pieces coated in a beautifully spiced curry sauce. This is a relatively “dry” curry so your sauce should be nice and thick. It is relatively easy to cook and if you don’t have a base curry sauce available you can use chopped tomatoes. A ‘karahi…
From curryculture.co.uk


AUTHENTIC CHICKEN KARAHI - PAKISTANI RECIPE - AL'S KITCHEN ...
authentic-chicken-karahi-pakistani-recipe-als-kitchen image
Learn how to cook Chicken Karahi as though it came straight from an Indian restaurant. Follow Al's Kitchen easy step by step guides on Bir curries and other...
From youtube.com


AUTHENTIC INDIAN CHICKEN KARAHI CURRY | SCRAMBLEDCHEFS.COM
2019-11-13 Roughly chop the tomatoes without removing the skin and mince garlic and ginger. Heat oil in pan on medium heat. Add the onions and sauté until they start to turn golden. Add ginger and garlic and cook for one minute while constantly stirring. Add the chicken to the pan and sauté …
From scrambledchefs.com
4.5/5 (185)
Total Time 40 mins
Servings 6
Calories 204 per serving


AUTHENTIC KARAHI CURRY (WITH BASE SAUCE) RECIPE - FOOD.COM
Dec 16, 2012 - Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients,…
From pinterest.co.uk


AUTHENTIC KARAHI CURRY (WITH BASE SAUCE) | RECIPE | CURRY ...
Jun 18, 2017 - Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients,…
From pinterest.co.uk


AUTHENTIC INDIAN CURRY BASE SAUCE RECIPE | SANTE BLOG
En Madras Curry Y Sauce The Guy. 13 Best Indian En Curry Recipes Gravy. Easy Indian Tikka Masala Sauce Recipe Chefdehome Com. See also White Trash Recipe Chex Mix Powdered Sugar. Indian Restaurant Base Gravy 2 Full Tutorial And Od Al S. Pataks Original Curry Paste Concentrated Tikka Masala Medium.
From santeesthetic.com


AUTHENTIC INDIAN CURRY SAUCE RECIPE | SANTE BLOG
2018-07-22 Authentic Karahi Curry With Base Sauce Recipe Food Com How To Make Curry Sauce Features Jamie Oliver See also Slow Cooker Barbecue Brisket Food Network. En Curry Recipes Bbc Good Food Easy Coconut Beef Curry Stew Kevin Is Cooking Goan Fish Curry Caroline S Cooking 30 Minute Indian Er En Recipe Averie Cooks South Indian Pea Curry Vegan Recipes Holy Cow See also Slime Recipe …
From santeesthetic.com


AUTHENTIC KARAHI CURRY WITH BASE SAUCE- TFRECIPES
authentic karahi curry (with base sauce) Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how …
From tfrecipes.com


AUTHENTIC INDIAN CURRY SAUCE RECIPES
2018-01-05 · This Indian curry sauce, or onion-tomato Bhuna Masala is a rich, aromatic and versatile Punjabi-style master sauce recipe that forms the base for a variety of delicious north-Indian dishes, curries and lentils. Make it in bulk and freeze it for later use. This bhuna masala is a lifesaver for weeknight curry cravings.
From tfrecipes.com


AUTHENTIC CURRY SAUCE RECIPES INDIAN
AUTHENTIC KARAHI CURRY (WITH BASE SAUCE) Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly …
From tfrecipes.com


AUTHENTIC KARAHI CURRY (WITH BASE SAUCE) - PLAIN.RECIPES
The Curry. Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low. Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
From plain.recipes


TRADITIONAL CURRY SAUCE RECIPES
AUTHENTIC KARAHI CURRY (WITH BASE SAUCE) Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly …
From tfrecipes.com


KARAHI CURRY SAUCE RECIPES
authentic karahi curry (with base sauce) Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how …
From tfrecipes.com


AUTHENTIC CURRY BASE RECIPES
Both curry recipes are the same except one uses more authentic methods and one uses a base sauce. Check out the difference in the … From greatcurryrecipes.net 4.6/5 (123) Total Time 1 hr 5 mins Estimated Reading Time 6 mins. Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside. Throw in the sliced onions, bell pepper, …
From tfrecipes.com


Related Search