QUETTA KARAHI BY CARLOS PEPE
I always on the look out for simple uncomplicated easy of cooking with tasty results. Life is busy, so getting time to cook is sparse, now that it is just me and the Wife. We lead busy lives, both working. I spend a lot of time looking up recipes, methods and techniques to cook. This recipe was a long time coming, I use three variations. This one is the easiest. Hope you enjoy the simplicity and the great taste of this karahi.
Ingredients
1.5 kg of chicken, curry cut. I used two baby chickens
1.5 table spoons of garlic paste
1.5 table spoons of ginger paste
150 - 200ml of veg oil (Optional 50 g unsalted butter)
6 fresh tomatoes, cut in half
6 large chilies (bullet variety), leave whole. I used two large red Turkish chillies 2 tea spoons of coarse black pepper
1 tablespoon of dried fenugreek leaves
1 tea spoon of garam masala
Hand full of fresh coriander leaves
2 inch piece of fresh ginger, julienne cut (tiny matchsticks)
1 teaspoon sea salt (Adjust later for taste, I used two teaspoons)
Method
I used a large karahi, with a lid to cook this dish. You can use a large pan or wok, with a lid.
Heat oil ,on a medium heat and add the ginger and garlic paste, cook out for a few minutes to infuse oil. Stir in the chicken pieces and put the lid on, keep checking and storing until the cooler of the chicken has changed, stir in black pepper.Add in the tomatoes, cut side down, lower heat and place lid, after 7 to 10 mins remove lid and using a pair of tongs remove the skins was tomatoes down to a pulp. Add in the dried fenugreek leaves and stir.
Sprinkle on garam masala, put lid on cook for a further five minutes. The garam masala will release the aromatic aromas. Finally add the julienne ginger and chillies stir and cook for another five minute. If near the completion of the dish, there is too much sauce leave the lid off and increase heat for a few minutes.
If using butter, add and turn off heat for 10 minutes with lid on. Stir well, before serving.
Happy cooking.
