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Karahi

Karahi recipe, eat well on universal credit

This was certainly not the sort of Curry you’d find in a jar. Deeply spiced and fragrant, without being overly hot. Nom…..

There are several stages to the recipe so I’ll list the ingredients individually.

Ingredients for the Chicken:-

475g of Chicken breasts, cubed.
Salt and Pepper
Garlic Powder
Turmeric

Ingredients for the Base Sauce:-

1 Onion, chopped
4 Cloves of Garlic, minced
A Thumbnail of Ginger, grated
500ml of hot Water
Oil to fry

Ingredients for the Spice Mix:-

1 Tsp of Curry Powder
1 Tsp of Paprika
1 Tsp of Turmeric
1 Tsp of Coriander Powder
1 Tsp of Garam Masala
1 Tsp of Cumin
1 Tsp of Gram Flour
½ a Tsp of Fenugreek
1 Tsp of Chilli Powder

Ingredients for the Curry:-

2 cloves of Garlic, minced
1 Tsp of fresh ginger, grated
1 Tin of chopped Tomatoes
1 Bay Leaf
1 Chicken Stock Cube
1 Cinnamon Stick
200ml of Orange Juice
Chopped Coriander
1 Tsp of Salt
Oil to fry

Method:-

(1) Fry the chicken pieces in Oil adding the Turmeric, Garlic Powder, Salt and Pepper, ontil cooked through.
(2) Set aside.
(3) To make the base sauce fry the Onions and add the Garlic and Ginger.
(4) Fry until softened and then cover in hot water.
(5) Simmer for 20 minutes.
(6) Allow to cool and then blend with a hand blender until smooth.
(7) Set aside.
(8) Combine the ingredients for the Spicy Mix in a bowl.
(9) To make the Curry heat Oil over a medium heat and fry the Garlic and Ginger until fragrant.
(10) reduce the heat and add the Spice Mix, stirring to form a paste.
(11) Add the chopped Tomatoes and Base Sauce and stir well.
(12) Add the Orange Juice, Bay Leaf, Stock Cube and Cinnamon.
(13) Stir well and allow to simmer for 5 minutes.
(14) Add the cooked Chicken and simmer for 20 minutes.
(15) Remove the Bay Leaf and Cinnamon.
(16) Garnish with chopped Coriander.

We served ours with boiled Rice, last nights Indian dips, Popadums and Bombay Potatoes.

 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!


General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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