During my life in Pakistan ,as a undergrad student, I was kept under the watchful eye of my oldest sister , who was a medical student ( yes I have a doctor for each of my limbs, including a Phd one) . One of our favorite places to eat was this restaurent called Usmania in Karachi where they served this delicious chicken karahi.
Its a chicken curry with loads of oil! For years I have been hunting for an easy recipe and original one until Haffa Bexi posted this on her blog . The amount of oil used would probably send my cholesterol level sky rocketing !! I mean 1 cup of oil!! for just 500g of chicken!!!. So I reduced the amount of oil to 1/3 cup but even then my hubby commented about the oil floating on top, but didnt complain much once he started eating... . Went down well with store bought Naan. For the boys I made the same thing without the chillies and the chilli powder. I found a bottle of dried fenugreek leaves but leave it out if you can find any.
|dried fenugreek ( available at Agora)|
Serves 3-4 persons
500g -600g of chicken curry cut or cut the chicken into small pieces not jointed. ( curry cut prepared chicken is now available in most big supermarket in Male' City, but don't use boneless.
1/3 cup corn or sunflower oil or any other vegetable oil.
4 cloves garlic
1" piece ginger, remove 1 thin slice from it and grate the rest
1/2 cup plain yogurt( preferably greek yogurt)
250 g tomatoes
2-3 green chillies
1/2 tsp red chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried fenugreek leaves ( optional)
salt about 1 tsp
1/2 tsp ground black pepper
1/2 tsp tumeric
about 2 tbsp finely chopped coriander leaves
Place your tomatoes in the blender and blend with a few tablespoons of water , just enough to get the blades going and puree it.
Make a paste of the ginger , garlic and chillies with a 2-3 tablespoons of water.
Heat oil in a wok or large pan , yes the whole 1/3 cup. Add the chicken and fry till lightly golden on the outside. Lower the heat.
Add in the ginger , garlic and chilli paste, chilli powder, ground cumin, ground coriander, tumeric and pepper. Stir well to coat. Cook for 1-2 minutes to cook up the spices. Don't be tempted to add water if it catches at the bottom just add about 2 tablespoons.
Now stir in tomatoes , fenugreek leaves ( if using) and yogurt. Stir well . Cover and cook till the chicken is cooked through ( about 20 minutes), the sauce is thickened and the oil has started to float on top. If it looks too watery, remove the lid and cook a further 5-10 minutes. Taste and add salt.
Finely slice the ginger slice to little shreds . Stir in coriander leaves and the shredded ginger slice.
Enjoy with Naan , or any kind of bread or flat bread.
Ps. Do check Haffa's space , and check out some of the lovely recipes in her blog :)