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 better that what you get from most indian restaurants.

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 nee.

Ingredients

chicken, vegetable oil, onions, garlic cloves, ginger, hot water, curry powder, paprika, turmeric, coriander powder, garam masala, cumin, flour, chili powder, ground fenugreek, chopped tomatoes, salt, bay leaf, cinnamon, chicken stock cube, orange juice, ghee, coriander