C41 Karahi Chicken

If you ask "what is the difference between a Balti and a Karahi" many will say they are the same thing, only differentiated by the chef´s interpretation.
It is true that a Balti and a Karahi refer to the same style of Indian cooking pan (similar to a wok but having 2 handles), but a Balti should have more aromatic spices whereas a Karahi should be much more robustly spiced.
This offering was adapted from a recipe from Kris Dhillon's excellent book "the new curry secret" which I heartily recommend. It is not hot in the chilli sense, but is robustly spiced and one of my favourites.

Ingredients

For 1	Continued...
1 portion precooked chicken karahi	¼ tspn turmeric
300 ml C41 curry base sauce	¼ tspn garam masala
1 tbspn oil	½ tspn hot chilli powder
	1 tspn ground coriander

Cooking

Heat a wok or heavy pan and add the oil and fry the chilli powder, turmeric and 1/8 tspn garam masala, stirring, for ½ min.
Reduce the heat and stir in the chicken with its sauce and simmer for 3 min, stirring regularly.
Increase the heat and add 120 ml of c41 base sauce and cook, stirring regularly for 8 min, gradually adding the rest of the c41 base sauce.
Half way through this process (after 4 min) stir in the ground coriander,
Stir in the remaining 1/8 tspn of garam masala.

Serving

Serve with rice and optionally garnish with freshly chopped coriander.