Karahi Chicken, with love.

I love cooking, cooking at home at least. When I was working as a chef I hated it, to the point that I broke and had to quit. I was having “restaurant dreams” where I would wake up during the night, sitting on the edge of the bed shouting orders, and going through the motions of preparing, and sending out food. Not good. Now I’m away from that nightmare, making a meal relaxes me, (probably something to do with the Keith Floyd culinary style that I employ, slurp). I try to do everything with love, from cooking, reading the Tarot to making a simple pot of coffee, everything. That’s the main ingredient. If you can get that right, you can do anything. This recipe is awesome, (well, it is if you like curry). If you follow it, please try to make it over the three days, I guarantee you will not be disappointed. Everything is such a big rush these days, chill out, calm down and enjoy, the cooking and the eating.

IMG_4541

I’m no food photographer, and I forgot the coriander.

 

Karahi Chicken (serves two).

1 large or 2 small breasts of chicken, cubed
4 large tablespoons of natural yoghurt
1 teaspoon of freshly chopped ginger
1 teaspoon of freshly chopped garlic
Mix all these together in a bowl, cover and refrigerate for 24 hours.

Next day.

Remove the chicken and yoghurt mix from the ‘fridge so that it gets to room temperature before cooking.
1 teaspoon of freshly chopped ginger
1 teaspoon of freshly chopped garlic
75g butter
1 large onion, finely sliced
Crushed red chillies, (this is a preference, hot 1½ teaspoons, mild ½ teaspoon, up to you and of course how hot the chillies are).
1 tablespoon ground coriander
1 teaspoon ground turmeric
2 large fresh tomatoes, skin off and chopped (a tin? Go away!)
100 ml warm chicken or vegetable stock. (Heaps of you will use a stock cube or whatever, please don’t. Try to make it from scratch, a carrot, the skin from the onion, a chicken bone, it’s not rocket science).

– Heat your pan/wok over a medium heat, melt the butter, add the onion and stir fry until they start to colour.
– Add the ginger, garlic and the crushed chillies and stir fry to mix for about a minute. Add the turmeric and coriander, stir fry for about a minute but do not let the mixture burn, if you need to add a tablespoon or two of stock, go for it.
– Now add the tomatoes, mix and allow to cook for about four minutes.
– Add the chicken with all the yoghurt mixture, turn the heat up to high for 4/5 minutes and stir fry, then add the stock, bring to the boil, then reduce the heat and simmer for about 20 minutes. Is the sauce thick and the chicken cooked? Great!
– Yes, you can eat it now, but the real magic happens when you allow it to cool, refrigerate, then heat through and eat the next day. Garnish your meal with 2 or 3 tablespoons of fresh coriander and a few whole green chillies.

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3 thoughts on “Karahi Chicken, with love.

  1. Pingback: Straw, Chillies and Reboots. | Beneath the Hat

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