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

  1. 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.
  2. Reduce the heat and stir in the chicken with its sauce and simmer for 3 min, stirring regularly.
  3. 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.
  4. Half way through this process (after 4 min) stir in the ground coriander,
  5. Stir in the remaining 1/8 tspn of garam masala.

Serving

  1. Serve with rice and optionally garnish with freshly chopped coriander.
The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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