Authentic Karahi Curry With Base Sauce Recipe

Name: Authentic Karahi Curry With Base Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1.2 kg chicken, cut into pieces; 1/4 cup oil + 2 tablespoons oil (plus more for cooking chicken); 2 medium onions, chopped; 1 tablespoon chopped garlic + 1 teaspoon garlic paste (plus 1 teaspoon for cooking chicken); 1 tablespoon chopped ginger + 1 teaspoon ginger paste; 500 ml hot water (plus 1/2 cup for chicken stock cube); 1 tablespoon curry powder; 1 tablespoon paprika; 1 tablespoon turmeric powder (plus 1 teaspoon for cooking chicken); 1 tablespoon coriander powder; 1 tablespoon garam masala; 1 tablespoon cumin powder; 1 tablespoon plain flour; 1 tablespoon chili powder; 1 teaspoon ground fenugreek (kasuri methi); 1 (400 g) can chopped tomatoes (or 4-5 medium fresh tomatoes, chopped); 1 teaspoon salt (or to taste); 2 bay leaves; 1 cinnamon stick; 1 chicken stock cube; 1/2 cup orange juice (optional); 1 tablespoon ghee (optional); 1/4 cup fresh coriander, chopped

Elevate your curry game with this authentic Karahi recipe! Forget jarred sauces – this tried-and-tested recipe uses fresh ingredients to create a depth of flavor that rivals the best Indian restaurants. Spend an hour crafting a curry so rich and aromatic, your family and friends will be begging for more. Learn the secrets to the perfect base sauce and a fragrant spice blend for an unforgettable culinary experience. Serve with warm chapattis or basmati rice.

Prep Time 20 mins

Cook Time 60 mins

Calories 609.1 kcal

Protein 52g

Rating 4.3 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Karahi Curry With Base Sauce

1.2 kg chicken, cut into pieces
1/4 cup oil + 2 tablespoons oil (plus more for cooking chicken)
2 medium onions, chopped
1 tablespoon chopped garlic + 1 teaspoon garlic paste (plus 1 teaspoon for cooking chicken)
1 tablespoon chopped ginger + 1 teaspoon ginger paste
500 ml hot water (plus 1/2 cup for chicken stock cube)
1 tablespoon curry powder
1 tablespoon paprika
1 tablespoon turmeric powder (plus 1 teaspoon for cooking chicken)
1 tablespoon coriander powder
1 tablespoon garam masala
1 tablespoon cumin powder
1 tablespoon plain flour
1 tablespoon chili powder
1 teaspoon ground fenugreek (kasuri methi)
1 (400 g) can chopped tomatoes (or 4-5 medium fresh tomatoes, chopped)
1 teaspoon salt (or to taste)
2 bay leaves
1 cinnamon stick
1 chicken stock cube
1/2 cup orange juice (optional)
1 tablespoon ghee (optional)
1/4 cup fresh coriander, chopped

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How to Make Authentic Karahi Curry With Base Sauce

**Cook Chicken:** Cook chicken pieces until browned. You can fry in oil with turmeric and garlic (1 tsp), grill, or oven bake. Set aside.
**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.
**Blend Base Sauce:** Let the sauce cool slightly. Blend until smooth using a hand blender or traditional blender. Set aside.
**Make Spice Mix:** In a bowl, combine all spice mix ingredients thoroughly.
**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.
**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).
**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.
**Simmer:** Simmer for at least 20 minutes, or longer for a deeper flavor (up to several hours).
**Finish & Serve:** 5 minutes before serving, stir in fresh coriander and ghee (optional). Serve hot with chapattis or basmati rice.