Korai (Karahi) curry

The best thing about cooking a curry is the aromas, and this recipe has loads of flavours. There is a definite wow factor. The mouth watering spices coming together layer upon layer adding to the anticipation of sitting down to eating it.

I have had king prawn Korai at the curry house, which got me thinking I could cook this at home. Having made it three times now it looks like we wont be going out to eat Korai curry anymore.

If you love a flavour packed curry and enjoy cooking. I hope you try this one. 

Enjoy

Ingredients:

• 800g Diced Chicken, breast or dark meat or king prawns, as you prefer
• 2 Small white onions finely chopped
• 1 Teaspoon Cumin Seeds
• 
  
• 2 Teaspoons Ginger spice
• 2 Teaspoons Garlic crushed (I use lazy garlic)
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• 1 Teaspoon Chilli Powder (I used  cayenne pepper)
• 
  
• 2 Red Peppers Chopped in large chunks
• Half a Tin of Chopped Tomatoes
• 1 Tablespoon Tomato Puree
• 1 Cup/300ml Water or Chicken Stock
• 3 Teaspoons Garam Masala Powder
• Roughly chopped fresh coriander leaves to garnish

Cooking Method for Chicken Korai

Serves 4

Pour the oil into a large saucepan bring up to a high heat. Add the onions and cumin seeds and cook gently until the onions turn a golden brown colour. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.

Add the chopped peppers

Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock.

Pour into the saucepan and mix in well.

Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.