Karahi Chicken ~ Singapore Noodles
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.
Description | Karahi Chicken: |
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Spices Included | Karahi Masala: coriander leaf, amchur, cumin, chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg |
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