Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: Madrasandy on March 26, 2020, 07:57 AM
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Karai Chicken Lahori
2 Chicken breasts
2 tsp garlic ginger paste
Generous pinch salt
1 med onion finely sliced
1 large clove garlic sliced
2 cm Ginger sliced
3 large tomatoes quartered
2 tsp chilli powder
1/2 tsp of each-
Turmeric
Cumin powder
Cumin seeds
Coriander powder
Garam masala
Methi
5 green finger chillies sliced lengthways
3 Tbs veg oil
Chop breasts into equal chunks and add garlic/ginger paste and salt, cover and leave for 30 minutes
Heat oil
Add onion garlic and ginger
Fry till onions soften
Add all spices and cook out for 1-2 minutes
Add a little water and stir
Add tomatoes and fry till soft, adding a little water at a time to stop it drying out
Add chicken, stir well and cook until chicken is tender (15-20mins)
Taste and add more salt if needed
Heat a little oil in a frying pan and add finger chillies, fry fir a minute then poor over the cooked curry
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Refreshing and rare. A post on cooking curry, albeit not BIR :like:
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Refreshing and rare. A post on cooking curry, albeit not BIR :like:
Yes mate bored of their constant trolling, thought I
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We were meant to go to Mexico at the end of April so we have been on a diet, other half still is being good but i will try and tempt her and give this one a go, thanks for posting MA :)
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We were meant to go to Mexico at the end of April so we have been on a diet, other half still is being good but i will try and tempt her and give this one a go, thanks for posting MA :)
I think we
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Not happening today, but working on the principal it will be economical on the calories it will be the next in the pan, yup will post pics
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Looking very tasty as ever, MH! :like:
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Nice one MA! Looks and sounds great to me! Will give this one a go while I still have some nice fresh green chilies in the fridge assuming I can get my hands on some ginger. For some reason I'm having trouble sourcing it at the moment. Still trying to understand why that is. Toilet paper I can sort of understand. Ginger though???
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If you manage to find some keep it in damp sand / soil mix, when you need some cut a piece off and put the root back, it will stay fresh and possibly grow.
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Going for it
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Nice one Micky hope you enjoy it as much as I did :like:
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Approval of other half, nice dish, I went with 1 tsp of chilli as she doesn
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Brilliant Micky, an easy recipe that has great flavour, so pleased you tried it, it
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After I made this last night for supper and then again for my son, this now ranks as no.2 behind Chicken Patala... or maybe even joint no.1 but I will have to make it a few more times I think :wink:
Thank you very much MA :like:
P.S. As you can see, I used some red finger chillies I grew last year and froze
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or maybe even joint no.1
This caught my interest mate.
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Nico one BAJ so pleased you enjoyed the recipe.
It
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Well it has been a long time (years)since I last posted for which I apologise but like a lot of people have a wee bit extra time at the moment.....love my curries obviously so gave this one a go last night,absolutely excellent thanks a lot for the recipe,will try and be a bit more active on the forum in the future cheers (https://www.curry-recipes.co.uk/imagehost/pics/.jpg) (https://www.curry-recipes.co.uk/imagehost/#.jpg) should be a picture hope it worked
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Welcome back, onion gadgie (after only six years !).
** Phil.
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Thanks Phil I knew it had been a while but 6 years....how time flies...I should have maybe re registered to make my comeback.......still can't upload a photo,any pointers cheers
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,GOT IT!
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Well done that man !
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MA i cooked this for the sixth time last night, the other half loves it, last night i replaced the water in the recipe with base gravy which gave a nice variant.
She wants me to do the original again so she can compare (again) I will post her thoughts lol
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What changes if cooking for 4 with the ingredients
cheers
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Well kph, Welcome to the forum. You are opening a can of worms but this is what I would suggest:
Correction: It is not a BIR Curry so you could go ahead and increase the ingredients linearly by X2 with a few possible exceptions depending on how hot and how wet you prefer your curries. There is enough in the original recipe for 2 or 3 as it is with 2 whole chicken breasts. I wouldn't use 4 tsp of chilli or 6 tomatoes. I'd go with 3 tsp chilli and probably only increase to 4 tomatoes. It depends on whether you are using a hot or a mild chilli powder as well. I don't think I'd be going with 10 green chilli's either but that would be up to you.
Another consideration is the other 3 people and how they like their curry. If I was cooking this for my family I wouldn't increase the chillis at all. I would add extra chicken etc but leave the chillis as they are.
As it is only for 4 people I would simply multiply the ingredients for 1 serve by double, cook 2 double serves and then combine them. You may need to reduce the amount of liquid (ie: base gravy) unless you like a wet curry. There is no real problem in linear scaling up to a double quantity and cooking a double quantity is easy enough to get a good result provided your pan is big enough.
Trying to cook a 4 serve quantity in a single pot will give you a different result. You could do it but it would involve reducing the amount of liquid and possibly adjusting the spice levels a bit (particularly Chilli). To do this I would probably modify to a more traditional Indian approach (or hybrid at least).
If you were to go to higher quantity like 8 or 10 then you start to get into the bulk cooking linear V non-linear scaling argument.
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Many thanks will try this tonight
cheers
K