Karahi Chicken ~ Singapore Noodles
Loading...

Karahi Chicken ~ Singapore Noodles

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-sh0822
Sorry this item is currently out of stock

Karahi Chicken:
Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. Karahi is the Hindi name for the pot, but it's also known as a kadai, korai or kadhi, and is used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh. Here we’re slow-cooking onions and peppers, then adding marinated chicken (or paneer) which together create a deliciously sweet and spicy dish.

Singapore Noodles:
Singapore noodles are a fantastic jumble of stir-fried noodles, sliced peppers, beansprouts, spring onions and egg. They’re usually served with prawns and shredded Chinese char siu roast pork (we’re making an express version of char siu in this recipe!) and are fairly hot with a powerful Indian curry flavour, mixed with the fragrance of Chinese 5 spice powder and sweet soy sauce.

Karahi Chicken:
Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. Karahi is the Hindi name for the pot, but it's also known as a kadai, korai or kadhi, and is used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh. Here we’re slow-cooking onions and peppers, then adding marinated chicken (or paneer) which together create a deliciously sweet and spicy dish.

Singapore Noodles:
Singapore noodles are a fantastic jumble of stir-fried noodles, sliced peppers, beansprouts, spring onions and egg. They’re usually served with prawns and shredded Chinese char siu roast pork (we’re making an express version of char siu in this recipe!) and are fairly hot with a powerful Indian curry flavour, mixed with the fragrance of Chinese 5 spice powder and sweet soy sauce.

Serves: 2
Heat Rating: 2/5
Prep time: 35 mins ~ 25 mins
Cooking Time: 30 mins ~ 20 mins
More Information
Description

Karahi Chicken:
Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. Karahi is the Hindi name for the pot, but it's also known as a kadai, korai or kadhi, and is used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh. Here we’re slow-cooking onions and peppers, then adding marinated chicken (or paneer) which together create a deliciously sweet and spicy dish.

Singapore Noodles:
Singapore noodles are a fantastic jumble of stir-fried noodles, sliced peppers, beansprouts, spring onions and egg. They’re usually served with prawns and shredded Chinese char siu roast pork (we’re making an express version of char siu in this recipe!) and are fairly hot with a powerful Indian curry flavour, mixed with the fragrance of Chinese 5 spice powder and sweet soy sauce.

Spices Included

Karahi Masala: coriander leaf, amchur, cumin, chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
Chilli Chutney Spices: fenugreek, chilli, ginger, Kashmiri chilli, turmeric, mild chilli flakes, oil, salt
Noodle Spices: coriander, star anise, ginger, lemongrass, turmeric, cumin, Sichuan pepper, black pepper, fennel, fenugreek, cassia, cloves, yellow MUSTARD, brown MUSTARD, green cardamon, cinnamon, chilli
Sauce Spices: star anise, ginger, garlic, coriander, Sichuan pepper, fennel, cassia, cloves
Chilli Flakes: guajillo chilli
Marinade Spices: coriander, Kashmiri chilli, garlic, turmeric, fenugreek leaf, cumin
Karahi Seeds: cumin, brown MUSTARD

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Shopping List
  • Karahi Chicken:
  • 300g diced chicken (thighs are best) or 227g paneer cheese for a veg version
  • 1 onion
  • 3 cloves of garlic
  • 2 tomatoes
  • 1 pepper (any colour)
  • 1 green chilli (optional)
  • 1 lemon
  • Natural yogurt to serve (full fat is best) (optional)
  • 2 tsp sugar
  • Rice for 2 to serve

 

  • Singapore Noodles:
  • 125g pork (any type)
  • 75g cooked prawns (any type)
  • 100g beansprouts
  • ½ red pepper
  • ½ bunch of spring onions
  • 1 egg (any size)
  • 1 ½ tbsp runny honey
  • 2 tbsp soy sauce (any type)
  • 1 ½ tbsp vinegar (white wine or cider vinegar is best)
  • 2 x 150g ready cooked rice vermicelli noodles or use dried and cook your own

Product Rating (0):

Write your Review

We love to hear what everyone has been saying about our products! Uploading a picture is optional, although if you do it will be automatically uploaded to our Wall of Fame and you'll be in with the chance of winning our monthly prize!

Sorry, not all fields are filled out. Please check and try again.
Please check the "I'm not a robot" box
Sorry your image was less than 400px in height or width. Please try another image;
Sorry, you haven't cropped your image yet! Please click and drag a box over your image to set the crop.

If you would like to match your review to your account, please login using the link below. You can also leave a review as a guest!

Login

Your Picture

No photo to upload? No worries! Just leave a rating and tell us about your meal.

Your image will be automatically cropped to be as large a square as possible. You can fine-tune the image by moving the crop box around and framing your meal!

Maximum file size 8mb

Your Review

By clicking 'finish and upload' you are agreeing to our privacy policy and also giving us permission to potentially use your photos on our social media channels and printed material. We will create an account for you if you do not already have one so you can manage your Wall of Fame uploads online.