Authentic Karahi Curry With Base Sauce Recipe

Ingredients for Authentic Karahi Curry With Base Sauce

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• Vegetable Oil
• 2 large onions, roughly chopped
• Garlic Cloves
• 1 inch ginger, roughly chopped
• 500ml hot water (or as needed)
• Curry Powder
• Paprika
• 1 tsp turmeric powder
• Coriander Powder
• Garam Masala
• Cumin
• Flour
• Chili Powder
• Ground Fenugreek
• Chopped Tomatoes
• Salt to taste
• 2 bay leaves
• 1 cinnamon stick
• 1 chicken stock cube (or 1 cup chicken broth)
• Orange Juice
• 2 tbsp ghee (optional, for garnish)
• 1/4 cup chopped fresh coriander

How to Make Authentic Karahi Curry With Base Sauce

1. **Cook Chicken:** Cook chicken pieces until browned. You can fry in oil with turmeric and garlic (1 tsp), grill, or oven bake. Set aside.
2. **Prepare Base Sauce:** In a pan, sauté chopped onions, ginger, and garlic in 1/4 cup oil until softened. Add 500ml hot water (adjust if needed), cover and simmer for 20 minutes.
3. **Blend Base Sauce:** Let the sauce cool slightly. Blend until smooth using a hand blender or traditional blender. Set aside.
4. **Make Spice Mix:** In a bowl, combine all spice mix ingredients thoroughly.
5. **Build the Curry:** Heat 2 tbsp of oil in a pan over medium heat. Add garlic and ginger and sauté for 2-3 minutes. Reduce heat to low.
6. **Bloom Spices:** Add the spice mix a spoonful at a time, creating a paste as the oil blends with the spices. Do not burn the spices; cook only until fragrant (a few minutes).
7. **Combine Ingredients:** Increase heat slightly, then add crushed tomatoes, the prepared base sauce, orange juice, salt, bay leaves, cinnamon stick, chicken stock, and the cooked chicken. Stir well.
8. **Simmer:** Simmer for at least 20 minutes, or longer for a deeper flavor (up to several hours).
9. **Finish & Serve:** 5 minutes before serving, stir in fresh coriander and ghee (optional). Serve hot with chapattis or basmati rice.